Description
This Classic Macaroni Salad with a Twist combines creamy avocado and fresh dill with traditional elbow macaroni and colorful vegetables, resulting in a refreshing and nutritious salad perfect for picnics, potlucks, or a light meal. The addition of avocado adds richness and a healthy fat boost while dill imparts a bright, herbaceous flavor.
Ingredients
Scale
Pasta
- 2 cups elbow macaroni
Vegetables & Herbs
- 1 ripe avocado
- 2 tbsp fresh dill (or 1 tbsp dried dill)
- 1 cup red bell pepper, diced
- 1/2 cup green onions, chopped
Dressing
- 1/2 cup mayonnaise (or Greek yogurt for lighter version)
- 2 tbsp apple cider vinegar
- Salt and pepper to taste
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil and cook 2 cups of elbow macaroni until al dente. Drain the pasta and rinse under cold water to stop the cooking and cool it completely.
- Prepare Vegetables: While the pasta is cooking, dice 1 cup of red bell pepper, chop 1/2 cup of green onions, and finely chop 2 tablespoons of fresh dill (or use 1 tablespoon dried dill).
- Mash Avocado: In a medium bowl, scoop out the avocado flesh and mash it until smooth but still slightly chunky for texture.
- Make Dressing: In a separate bowl, whisk together 1/2 cup mayonnaise and 2 tablespoons apple cider vinegar. Season the dressing with salt and pepper to taste.
- Combine Ingredients: In a large mixing bowl, add the cooled elbow macaroni, diced vegetables, and mashed avocado. Pour the dressing over the mixture and gently fold until everything is evenly coated and well combined.
- Chill: Cover the salad with plastic wrap or a lid, then refrigerate for at least 30 minutes. This resting time allows the flavors to meld beautifully before serving.
Notes
- You can substitute mayonnaise with Greek yogurt to make a lighter, tangier dressing.
- For a dairy-free option, use vegan mayonnaise.
- If you prefer a stronger herb flavor, increase the amount of fresh dill.
- The salad tastes best after chilling for at least 30 minutes but can be stored in the fridge for up to 2 days.
- The avocado should be ripe but firm to avoid turning mushy in the salad.
