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–+ servings
creamy macaroni with veggies

Macaroni Salad With Peas And Carrots

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Prep Time 20 minutes
Cook Time 10 minutes
Resting Time 1 hour
Total Time 1 hour 30 minutes
Course Salad
Cuisine American
Servings 6 servings

Equipment

  • 1 Large pot
  • 1 colander
  • 1 large mixing bowl
  • 1 Small bowl
  • 1 Whisk
  • 1 Cutting board
  • 1 Chef's knife
  • 1 Measuring cups set
  • 1 Measuring spoons set
  • 1 Wooden spoon or spatula
  • 1 plastic wrap or airtight container

Ingredients
  

  • 2 cup elbow macaroni dry
  • 1 cup frozen peas thawed
  • 1 cup carrots finely diced
  • 1/2 cup celery finely chopped
  • 1/4 cup red onion finely minced
  • 3/4 cup mayonnaise full-fat
  • 1/4 cup sour cream or plain Greek yogurt
  • 2 tablespoon apple cider vinegar
  • 1 tablespoon Dijon mustard
  • 1 teaspoon sugar granulated
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt plus more to taste
  • 1/4 teaspoon black pepper freshly ground
  • 2 tablespoon fresh parsley optional; chopped

Instructions
 

  • Bring a large pot of salted water to a boil over high heat.
  • Add the elbow macaroni and cook according to package directions until just al dente.
  • While the pasta cooks, place the frozen peas in the colander to thaw under cool running water, then drain well.
  • Finely dice the carrots, chop the celery, mince the red onion, and chop the parsley if using.
  • When the macaroni is done, drain it in the colander and rinse under cold water until completely cool, then drain thoroughly.
  • In a small bowl, whisk together the mayonnaise, sour cream, apple cider vinegar, Dijon mustard, sugar, garlic powder, salt, and black pepper until smooth.
  • Add the cooled macaroni to the large mixing bowl.
  • Add the peas, carrots, celery, red onion, and parsley to the bowl with the macaroni.
  • Pour the dressing over the macaroni mixture and fold gently with a wooden spoon or spatula until everything is evenly coated.
  • Taste and adjust salt and pepper as needed.
  • Cover the bowl tightly with plastic wrap or transfer to an airtight container.
  • Refrigerate for at least 1 hour to chill and allow the flavors to meld before serving.

Notes

For best texture, cook the macaroni just to al dente so it doesn’t turn mushy after chilling, and make sure it is well-drained and cooled before adding the dressing to avoid thinning it out. If the salad seems dry after chilling, stir in an extra spoonful or two of mayonnaise or a splash of milk to loosen it. You can blanch the carrots for 1–2 minutes if you prefer them less crunchy, and adjust the sweetness and acidity by tweaking the sugar and vinegar to taste. This salad holds well in the refrigerator for up to 3 days, making it ideal for make-ahead lunches or gatherings; just keep it chilled and avoid leaving it at room temperature for more than 2 hours for food safety.
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