📝 About This Recipe
This ultra-creamy, kid-approved macaroni salad is a nostalgic classic reimagined with a vibrant 'confetti' of crunchy vegetables and a mild, velvety dressing. Perfect for tiny palates, it balances the soft texture of elbow pasta with a hint of sweetness and a tangy finish that keeps everyone coming back for seconds. It is the ultimate versatile side dish that turns any lunch into a playful, nutrient-packed celebration.
🥗 Ingredients
The Pasta Base
- 1 pound Dry Elbow Macaroni (standard size)
- 1 tablespoon Salt (for the pasta water)
The Rainbow Crunch
- 1/2 cup Carrots (shredded or finely diced)
- 2 stalks Celery (minced very finely)
- 1/2 cup Red Bell Pepper (finely diced)
- 1 cup Cheddar Cheese (cut into tiny cubes)
- 1/2 cup Sweet Peas (thawed if frozen)
The Silky Dressing
- 1.5 cups Mayonnaise (full fat preferred for creaminess)
- 1/4 cup Greek Yogurt (plain, for a healthy tang)
- 2 tablespoons Apple Cider Vinegar (mild and fruity)
- 1 tablespoon Yellow Mustard (for color and depth)
- 2 tablespoons Honey (to balance the acidity)
- 1/2 teaspoon Onion Powder
- 1/2 teaspoon Garlic Powder
- 1/4 teaspoon Black Pepper (finely ground)
👨🍳 Instructions
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1
Bring a large pot of water to a rolling boil and add the tablespoon of salt. This is the only chance to season the pasta itself!
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2
Add the elbow macaroni to the boiling water and cook for about 8-10 minutes. Aim for 'al dente'—firm to the bite—so it doesn't get mushy when the dressing is added.
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3
While the pasta cooks, prepare your vegetables. Finely dice the celery and bell pepper into very small pieces so they blend seamlessly with the noodles.
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4
In a small mixing bowl, whisk together the mayonnaise, Greek yogurt, apple cider vinegar, mustard, honey, onion powder, garlic powder, and black pepper until perfectly smooth.
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5
Once the pasta is cooked, drain it in a colander and immediately rinse it under cold running water. This stops the cooking process and removes excess starch.
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6
Let the pasta sit in the colander for 5 minutes to ensure it is thoroughly drained; excess water will make the dressing runny.
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7
Transfer the cooled macaroni to a large mixing bowl.
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8
Add the shredded carrots, minced celery, diced peppers, cheddar cheese cubes, and peas to the bowl with the pasta.
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9
Pour the creamy dressing over the pasta and vegetable mixture.
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10
Using a large rubber spatula, gently fold everything together until every noodle is evenly coated in the dressing.
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11
Cover the bowl with plastic wrap and refrigerate for at least 1 hour. This 'marinating' time allows the flavors to meld and the pasta to absorb the seasoning.
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12
Before serving, give the salad one final stir. If it seems too dry, add a tiny splash of milk or an extra tablespoon of mayo to loosen it up.
💡 Chef's Tips
Always rinse your pasta with cold water for salad to keep the noodles individual and firm. If your kids are picky about onions, use onion powder instead of fresh onions for that classic flavor without the 'bits'. Chop the cheese into very small cubes (the size of a pea) so you get a little bit of cheese in every bite. Make this a day ahead! The flavor actually improves after 24 hours in the fridge. For a protein boost, add diced ham or hard-boiled eggs to the mix.
🍽️ Serving Suggestions
Serve alongside grilled chicken strips or 'dino' nuggets for a complete kid-friendly feast. Pairs beautifully with fresh watermelon wedges or apple slices on the side. Great for packing in school lunchboxes with a small ice pack to keep it chilled. Serve in colorful individual cups for a fun 'party style' presentation. Accompanied by a cold glass of lemonade or fruit-infused water.