Macaroni Salad Recipe

Cook pasta

Bring a large pot of salted water to a rolling boil. Add 3 cups elbow macaroni and cook according to package directions until just tender (about 8–10 minutes) for slightly firm pasta. Stir occasionally to prevent sticking.

Drain the pasta in a colander and immediately rinse under cold running water until pasta is cool to the touch. Shake off excess water and transfer to a large mixing bowl. Spread slightly on the bottom of the bowl to cool fully; this prevents the dressing from thinning.

While pasta cooks, prepare hard-cooked eggs by placing eggs in a small pot, covering with cold water, bringing to a boil, then removing from heat and letting sit 10 minutes. Transfer eggs to an ice bath, peel, chop, and set aside.

Add shredded carrots, diced celery, diced red onion, thawed peas, diced pickle (or relish), chopped hard-cooked eggs and chopped parsley to the cooled pasta bowl. Toss gently to combine.

Season the combined salad base with 1 tsp freshly ground black pepper and 1 tsp kosher salt (reserve remaining salt to adjust after dressing). Toss gently to distribute.

In a separate medium bowl, whisk together 1.25 cups mayonnaise and 0.5 cup plain Greek yogurt until smooth.

Add 2 tsp apple cider vinegar, 1 tsp Dijon mustard, 1 tbsp granulated sugar, 0.5 tsp paprika, 0.5 tsp celery seed, and 1 tsp fresh lemon juice. Whisk until sugar is dissolved and dressing is creamy and homogeneous.

Taste the dressing and adjust seasoning: add up to 0.5 tsp more salt or a pinch more sugar if you prefer sweeter, or another 0.5 tsp lemon juice for brightness.

Pour the dressing over the pasta and vegetable mixture. Using a large silicone spatula or wooden spoon, fold the dressing through the salad until everything is evenly coated, taking care not to break the pasta or eggs.

Cover the bowl tightly with plastic wrap or transfer to an airtight container. Refrigerate for at least 2 hours (preferably 4–12 hours) to let flavors meld. Stir once more before serving and adjust salt and pepper to taste.

Serve chilled. Garnish individual servings with a sprinkle of paprika and a little extra chopped parsley, if desired.