Mac Salad Recipe

Cook pasta

Bring a large pot of salted water to a rolling boil. Add 2 cups elbow macaroni and cook according to package instructions until just tender (about 7–9 minutes). Stir occasionally to prevent sticking.

About 2 minutes before the pasta is done, add 1 cup frozen peas to the boiling water to blanch them for 2 minutes (this saves a separate step and keeps them bright).

Drain the pasta and peas in a colander and immediately rinse under cold running water until completely cool. Shake off excess water and transfer to a large mixing bowl.

Add 1/2 cup finely diced carrot, 1/2 cup finely diced red bell pepper, 1 cup finely diced celery, and 3 tbsp thinly sliced green onion to the cooled pasta and toss gently to combine.

Make dressing

In a medium bowl, whisk together 1 cup mayonnaise and 1/2 cup plain yogurt or sour cream until smooth. Add 2 tbsp apple cider vinegar, 1 tbsp sugar, 1 tsp salt, 1/2 tsp freshly ground black pepper, 1 tsp Dijon mustard, and 1/2 tsp celery seed (if using). Whisk until sugar and salt dissolve and the dressing is uniform.

Taste the dressing and adjust seasoning: add up to 1/2 tsp more salt or a splash more vinegar if you prefer tangier dressing.

Pour the dressing over the cooled pasta and vegetables in the large bowl. Use a silicone spatula or large spoon to fold the dressing into the pasta until everything is evenly coated.

Chop 2 hard-boiled eggs and add them to the dressed pasta along with 3 tbsp dill pickle or 3 tbsp sweet pickle relish (depending on your preference) and 2 tbsp chopped fresh parsley. Fold gently to distribute without breaking the eggs too much.

Cover the bowl and refrigerate for at least 1 hour, preferably 3–4 hours or overnight, to let flavors meld. Stir once before serving and adjust seasoning if needed (add a pinch of salt, pepper, or a splash of vinegar).

Serve chilled or slightly above refrigerator temperature. Optionally garnish with extra chopped green onion or a sprinkle of celery seed.