The easiest and most delicious pasta salad dish for the summer is a simple macaroni salad!
All you need to do is boil some macaroni pasta, cut up some veggies and herbs, and there you have it! A perfect recipe for when it’s boiling outside and you don’t want to do much cooking but you still want something tasty and healthy. Pasta salads are wonderful for making ahead of time, too, because the flavors just further develop while sitting in the fridge. That means this macaroni salad is great for picnics, potlucks, or lunch for the next day! See more info on making pasta salads here.
I’m obsessed with this tasty pasta salad. The flavors of garlic, onion and lemon combine with the dill and parsley and the tang of the pickles to create a crazy-flavorful combo! It’s such a great example of how to eat a ton of veggies in an actually super-delicious way.
- 1⁄4 cup mayonnaise or Veganaise
- 1 tbsp Dijon mustard
- 2 tbsp lemon juice & zest
- 2 garlic cloves, minced
- ½ tsp sea salt, and pepper to taste
- 12 ounces dry elbow macaroni (I like gluten-free rice types)
- 3⁄4 cup red onion, diced
- 5 small tomatoes, cut into wedges
- 1 red bell pepper, diced
- 5 celery ribs, diced
- 1 cup frozen peas, thawed
- 4 tbsp diced dill pickles
- ½ cup chopped parsley
- ½ cup chopped fresh dill
In a big bowl, whisk together the mayonnaise, mustard, lemon juice and zest, garlic, salt and pepper.
In a pot of salted boiling water cook the macaroni until al dente. Drain and rinse under cold water.
Add to the bowl the red onion, tomatoes, red pepper, celery, peas, pickles, parsley and dill. Stir to combine and season to taste with more salt and pepper.