Macaroni Salad With Peas And Carrots

There’s something about a big bowl of macaroni salad that instantly feels like summer.

Picture tender elbow pasta cloaked in a creamy, pale-gold dressing, speckled with ruby-red peppers, crisp green celery, and flecks of black pepper.

It’s a cool, invigorating side dish that comes together quickly—perfect when you need something satisfying without turning on the oven for hours.

This salad is ideal for busy weeknights, potluck planners, beginners in the kitchen, and dedicated meal-preppers who like having something ready in the fridge.

I still remember a hectic Friday when unexpected guests arrived; I tossed together this macaroni salad with pantry staples, chilled it briefly, and set it out beside grilled chicken. The table suddenly looked planned, not panicked.

It shines at backyard cookouts, Sunday suppers, picnic baskets, or grab-and-go work lunches. Ready to bring this comforting classic to life?

Why You’ll Love It

• Delivers classic, creamy deli-style flavor with simple everyday ingredients.
• Stays make-ahead friendly; tastes even better after chilling and melding.
• Uses affordable pantry and freezer staples—macaroni, peas, carrots, mayo.
• Serves a crowd easily, perfect for potlucks, picnics, and barbecues.
• Adapts effortlessly—swap veggies, herbs, or yogurt to suit preferences.

Ingredients

• 2 cups elbow macaroni, dry — cook just to al dente so it stays firm after chilling
• 1 cup frozen peas, thawed — run under cool water, then drain very well
• 1 cup carrots, finely diced — dice small for even crunch in every bite
• 1/2 cup celery, finely chopped — adds fresh crunch and mild flavor
• 1/4 cup red onion, finely minced — mince finely to avoid sharp onion bites
• 3/4 cup full-fat mayonnaise — use a good-quality, creamy brand
• 1/4 cup sour cream or plain Greek yogurt — adds tang and lightens the dressing
• 2 tablespoons apple cider vinegar — brings bright acidity to balance the creaminess
• 1 tablespoon Dijon mustard — adds gentle heat and depth
• 1 teaspoon granulated sugar — softens the vinegar’s sharpness
• 1/2 teaspoon garlic powder — gives subtle savory flavor without raw garlic bite
• 1/2 teaspoon salt, plus more to taste — season dressing, then adjust after chilling
• 1/4 teaspoon freshly ground black pepper — adds mild heat and aroma
• 2 tablespoons fresh parsley, chopped (optional) — for color and fresh herbal note

Step-by-Step Method

Boil the Macaroni

Bring a large pot of well‑salted water to a rolling boil. Add the elbow macaroni and cook until just al dente, following package directions. Stir occasionally to prevent sticking.

Avoid overcooking, as the pasta will soften more when dressed and chilled.

Once done, turn off the heat and prepare to drain immediately.

Cool and Drain the Pasta

Pour the cooked macaroni into a colander. Rinse thoroughly under cold running water to stop the cooking and cool it completely. Toss gently while rinsing to prevent clumping.

Let the pasta drain very well so excess water doesn’t dilute the dressing. Set aside to continue draining while you prep the vegetables.

Thaw the Peas

Place the frozen peas in the colander and run cool water over them until thawed. Stir occasionally so they defrost evenly and any ice crystals melt.

Drain thoroughly and shake off excess water. This quick-thaw method keeps the peas tender yet firm. Set them aside so they’re ready to mix into the salad later.

Prep the Vegetables

Finely dice the carrots so they’re small and tender in each bite. Chop the celery into small, even pieces for crunch without overpowering the salad.

Mince the red onion finely to distribute its flavor gently. If using parsley, chop it finely. Keep all vegetables similar in size for a balanced texture.

Whisk the Dressing

In a small bowl, combine mayonnaise, sour cream or Greek yogurt, apple cider vinegar, Dijon mustard, sugar, garlic powder, salt, and black pepper. Whisk until completely smooth and creamy.

Taste and adjust the seasoning if needed. Aim for a balanced flavor—slightly tangy, lightly sweet, and well‑salted—to make certain it complements the pasta and vegetables.

Combine Pasta and Vegetables

Transfer the cooled, well-drained macaroni to a large mixing bowl. Add the thawed peas, diced carrots, chopped celery, minced red onion, and parsley if using.

Gently toss the ingredients to distribute them evenly throughout the bowl. This step helps ensure every spoonful has a good mix of pasta and vegetables.

Fold in the Dressing

Pour the prepared dressing evenly over the macaroni and vegetable mixture. Use a wooden spoon or spatula to fold gently, coating everything thoroughly without crushing the peas or pasta.

Scrape the sides and bottom of the bowl to incorporate all the dressing. Taste again and adjust salt and pepper as needed.

Chill and Serve

Cover the bowl tightly with plastic wrap or transfer the salad to an airtight container. Refrigerate for at least 1 hour to let the flavors meld and the dressing slightly thicken.

Before serving, stir the salad and check the texture. If it seems dry, mix in a spoonful of mayonnaise or a splash of milk to loosen.

Ingredient Swaps

• Use whole-wheat or gluten-free elbow pasta for added fiber or to make it gluten-free.
• Swap mayonnaise with light mayo, Greek yogurt, or a half-and-half mix for a lighter option.
• Replace sour cream with plain Greek yogurt, and use vegan mayo plus unsweetened plant yogurt for a dairy-free/egg-free version.
• Substitute peas with corn or diced bell pepper, and carrots with cucumber or radish if that’s what you have.
• Use white wine vinegar, rice vinegar, or lemon juice instead of apple cider vinegar; use yellow or whole-grain mustard if Dijon isn’t available.

You Must Know

– Troubleshoot • If the salad turns out dry after chilling

Add 2–3 tablespoons mayonnaise or 1–2 tablespoons milk, fold gently, and let sit 5–10 minutes; the pasta continues absorbing moisture in the first 24 hours, so rehydrating restores creaminess without becoming soupy.

– Flavor Boost • For better seasoning the first time

Season the dressing a bit more boldly than you think (a small pinch extra salt and a few extra grinds of pepper) and taste again after 5 minutes; cold temperature mutes flavors by about 20–30%, so it will taste milder once chilled.

– Avoid • To keep the dressing from getting watery

Drain the macaroni and peas until no more drips fall (about 2–3 minutes in the colander) and blot the red onion and celery with a paper towel; excess surface water thins the dressing and dulls flavor.

– Swap • If you want it lighter or tangier

Replace up to half the mayonnaise with Greek yogurt and increase apple cider vinegar to 3 tablespoons; this preserves a creamy texture while adding more tang and cutting richness by roughly a third.

– Make-Ahead • For serving at a party or picnic

Chill the salad 4–24 hours, then keep it under 40°F in the fridge or on ice and limit room-temperature time to a maximum of 2 hours; beyond that, the combination of eggs in mayo and cooked pasta raises food-safety risk.

Serving Tips

• Serve in a chilled bowl, garnished with extra parsley and freshly cracked black pepper.
• Pair with grilled chicken, burgers, or hot dogs for a classic barbecue spread.
• Spoon into lettuce cups for a lighter, crunchy presentation at picnics.
• Offer alongside baked beans and coleslaw for a retro potluck-style plate.
• Portion into small jars or cups for easy individual servings at parties.

Storage & Make-Ahead

Macaroni salad keeps well in the fridge for up to 3 days in an airtight container.

It’s perfect to make 1 day ahead so flavors meld.

Stir before serving and add a spoonful of mayo or milk if it seems dry.

This salad doesn’t freeze well; the pasta and dressing separate.

Reheating

Macaroni salad is best served chilled.

If slightly warming, heat gently: brief low‑power microwave bursts, covered oven dish at low temperature, or quick stovetop warm-up, adding mayo afterward to avoid separation.

Potlucks and Picnic Traditions

Every backyard potluck table seems to have one familiar bowl: a creamy, colorful macaroni salad nestled between grilled meats and crinkling bags of chips.

When I bring this peas-and-carrots version, I’m really bringing a bit of tradition—cool, tangy, and ready before anyone lights the grill.

For picnics, I pack it in a chilled airtight container, press plastic wrap directly on the surface, and tuck it into a cooler with plenty of ice.

It travels well, doesn’t wilt, and tastes even better after resting.

At potlucks, I set it out with a serving spoon, sprinkle on fresh parsley, and let the colors speak first.

You’ll see people “just taking a little,” then circling back for a full scoop.

Final Thoughts

Give this macaroni salad a try and see how quickly it becomes a go-to favorite for picnics, potlucks, or easy lunches.

Don’t be afraid to tweak the veggies, seasonings, or creaminess to make it perfectly your own.

Frequently Asked Questions

Can I Make This Macaroni Salad Without Mayonnaise for a Lighter Version?

Yes, you can. I’d swap mayonnaise for plain Greek yogurt and a splash of olive oil. As you stir, the pasta glistens lightly, still creamy, tangy, and bright—your bowl feels fresher, yet completely satisfying.

How Can I Adapt This Recipe for a Vegan or Dairy-Free Diet?

You can, and I’d swap in vegan mayo, unsweetened coconut yogurt, and maple syrup. I’d keep the veggies, add extra herbs, then chill it until the flavors cuddle together in the bowl.

What Food Safety Tips Apply When Serving This Salad Outdoors in Warm Weather?

Keep it chilled under 40°F in a cooler with plenty of ice, and don’t leave it out over two hours—or one if it’s really hot. I’d serve small batches, reviving from the cooler often.

Can I Prepare This Salad Using a Gluten-Free Pasta Alternative?

Yes, you can, and I’d actually encourage it. I’d choose a sturdy gluten‑free pasta like brown rice or chickpea, cook it just to al dente, rinse well, cool completely, then gently fold in the creamy dressing.

How Do I Scale This Recipe to Serve a Large Crowd or Catering Event?

I’d simply multiply every ingredient by your needed servings ÷ 6, then make batches in separate bowls. I’d chill them overnight, gently fold to refresh, and you’ll serve a creamy, abundant spread that feels comforting.