Craving a refreshing and vibrant side dish that screams summer? Look no further than this mouthwatering Macaroni Salad with Spring Vegetables! Imagine a creamy, herb-infused delight packed with crisp carrots and sweet peas, ready to steal the show at your next picnic, barbecue, or family gathering. This isn't just another pasta salad – it's a flavor explosion that will have everyone asking for your secret recipe!
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 cups elbow macaroni
- 1 cup peas
- 1 cup diced carrots
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- Salt and pepper to taste
- 1/4 cup chopped fresh dill
Instructions
- Fill a large pot with water and add a pinch of salt. Bring the water to a rolling boil over high heat.
- Add the elbow macaroni to the boiling water and cook according to package instructions, typically 8-10 minutes, until the pasta is al dente. Stir occasionally to prevent sticking.
- During the last 2 minutes of pasta cooking, add the diced carrots and peas to the same pot to blanch them briefly.
- Drain the pasta and vegetables in a colander, then immediately rinse with cold water to stop the cooking process and cool down the ingredients.
- In a large mixing bowl, whisk together mayonnaise, Dijon mustard, chopped fresh dill, salt, and pepper to create a creamy dressing.
- Add the cooled macaroni and vegetables to the dressing. Gently fold and mix until all ingredients are evenly coated.
- Cover the bowl and refrigerate for at least 30 minutes to allow flavors to meld and salad to chill.
- Before serving, taste and adjust seasoning with additional salt and pepper if needed. Garnish with extra fresh dill if desired.
Tips
- Always cook pasta al dente to prevent a mushy texture – the pasta continues to soften when mixed with dressing.
- Rinse pasta with cold water immediately after cooking to stop the cooking process and prevent clumping.
- For extra flavor, consider toasting the dill slightly or adding a touch of lemon zest to the dressing.
- Let the salad chill for at least 30 minutes to allow flavors to develop and meld together.
- Use fresh vegetables for the brightest, crispest taste and maximum nutritional value.
- Don't overdress the salad – start with less mayonnaise and add more if needed to maintain the perfect creamy consistency.
- For a lighter version, you can substitute half the mayonnaise with Greek yogurt.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 40g
Protein: 8g
Fat: 16g
Saturated Fat: 3g
Cholesterol: 15mg
