Description
A vibrant Mediterranean-style macaroni salad with a tangy mayonnaise and olive oil dressing, balanced by sharp mustard, zesty lemon juice, and aromatic garlic-dill. This version avoids sogginess with precise cooking techniques and fresh julienned vegetables for a satisfying texture.
Ingredients
2 cups elbow macaroni, cooked
1/2 cup mayonnaise (light or whole grain)
1 large red bell pepper, julienned
1 celery stalk, sliced
1 small red onion, finely chopped
2 cloves garlic, minced
1 tsp Dijon mustard
1 tbsp lemon juice
1 tbsp fresh dill, chopped
2 tbsp olive oil
Instructions
Cook elbow macaroni in salted water until al dente, about 8 minutes. Drain and let cool.
In a large bowl, whisk mayonnaise, Dijon mustard, lemon juice, minced garlic, chopped dill, and olive oil until emulsified.
Add julienned red bell pepper, sliced celery, and finely chopped red onion to the cooled pasta. Toss thoroughly to coat.
Refrigerate for 15-30 minutes to allow flavors to meld before serving.
Notes
Penne pasta provides a chunkier texture alternative to elbow macaroni.
Greek yogurt may substitute half of the mayonnaise for a lighter version.
Chives or green onions work as milder red onion alternatives.
Stone-ground mustard adds texture; omit for a smoother dressing.
For extra freshness, julienne all vegetables just before mixing.
- Prep Time: 15
- Cook Time: 8
- Category: Recipes
- Method: Cooking and Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 3g
- Sodium: 120mg
- Fat: 15g
- Saturated Fat: 7g
- Carbohydrates: 17g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 10mg