Rich and vibrant, the crunch of fresh veggies mingled with the tender bite of elbow macaroni makes this no mayo macaroni salad a must-try dish. This recipe takes about 30 minutes to prepare and it’s a delightful twist on the classic, offering a lighter, zesty flavor profile without the heaviness of mayonnaise. The fresh herbs and vegetables bring a bright freshness, making every bite remarkably satisfying.
This macaroni salad is perfect for picnics, barbecues, or any potluck gathering where you want to impress guests with something unique. It can be made a day ahead, allowing the flavors to meld beautifully, and it stores well in the fridge.
Why You’ll Love This Recipe
- Crunchy and refreshing veggies add texture and flavor.
- The creamy dressing is made without mayo, offering a lighter option.
- It’s versatile enough for any occasion, from casual to festive.
- Can be prepared ahead of time, making meal prep a breeze.
What You’ll Need
Gather these ingredients to make your macaroni salad.
For the Salad
- 16 ounces elbow macaroni
- 1 1/2 cups frozen green peas
- 5 ribs celery, small dice
- 1 large bell pepper, small dice
- 8 to 10 sweet pickles, chopped (optional)
- 1/2 medium red onion, small dice (about 3/4 cup)
- 1/4 cup fresh dill, chopped
- 3/4 cup raw almonds, unsalted
For the Dressing
- 3 tablespoons pickle juice* (or maple syrup to taste)
- 1/4 cup Dijon mustard
- 1 teaspoon onion powder
- 1/4 teaspoon mustard powder
- 1/4 cup whole grain mustard
- Salt, to taste
*Use maple syrup for a sweeter dressing.
Substitutions & Swaps
- Substitute chickpeas for macaroni for a gluten-free option.
- Use sunflower seeds instead of almonds for nut allergies.
- Fresh parsley can replace dill for a different herb flavor.
- Maple syrup can be replaced with honey if desired.
How to Make It
Follow these steps to create your flavorful macaroni salad.
Soak almonds
Place the almonds in a small saucepan with water to cover by about 2 inches. Bring the water to a boil, remove from the heat, and set aside for at least 10 minutes. Drain.
Cook pasta and peas
Cook the pasta according to the directions on the packet until al dente. Add the peas to the cooking pasta in the last minute of cooking. Then, drain the macaroni and peas and run them under cold water to cool. Drain well.
Combine salad ingredients
Add the pasta, green peas, celery, pepper, pickles, red onion, and dill to a large bowl. Set aside.
Make dressing
Pour 1 cup water into a blender. Add the pickle juice, soaked almonds, Dijon, onion powder, and mustard powder. Blend on high until smooth, adding more pickle juice or water as needed until the desired consistency. Transfer the dressing to a medium bowl and mix in the whole grain mustard. Season with salt to taste.
Serve
Add the dressing to the macaroni salad and mix well until fully incorporated. Serve at room temperature or chilled.
How to Store It
Fridge: store in an airtight container for up to 3 days.
Freezer: no, dressing may separate when thawed.
Reheat: not recommended; serve cold or at room temperature.
Tips for Best Results
- Ensure the pasta is cooled completely to prevent sogginess.
- Adjust the dressing thickness by varying the amount of liquid added.
- For added crunch, include more diced vegetables like carrots or cucumbers.
Serving Suggestions
- Serve alongside grilled meats for a complete meal.
- Pair with crusty bread for a picnic spread.
- Great for meal prepping to complement lunch boxes.
