Print

Macaroni Salad No Mayo

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This Macaroni Salad No Mayo is a fresh, creamy, and tangy twist on the classic picnic favorite, featuring a rich almond-mustard dressing, crisp vegetables, sweet peas, and fresh dill for a lighter yet satisfying dish.

Ingredients

16 ounces elbow macaroni

1 1/2 cups frozen green peas

5 ribs celery, small dice

1 large bell pepper, small dice

8 to 10 sweet pickles, chopped (optional)

1/2 medium red onion, small dice (about 3/4 cup)

1/4 cup fresh dill, chopped

3/4 cup raw almonds, unsalted

3 tablespoons pickle juice (or maple syrup to taste)

1/4 cup Dijon mustard

1 teaspoon onion powder

1/4 teaspoon mustard powder

1/4 cup whole grain mustard

Salt, to taste

1 cup water (for blending)

Instructions

  1. Place almonds in a small saucepan and cover with water by about 2 inches. Bring to a boil, remove from heat, and let sit for at least 10 minutes. Drain.
  2. Cook elbow macaroni according to package instructions until al dente. During the last minute of cooking, add frozen peas. Drain and rinse under cold water until completely cooled. Drain well.
  3. In a large bowl, combine cooled pasta and peas, celery, bell pepper, sweet pickles (if using), red onion, and fresh dill.
  4. Add 1 cup water, pickle juice, soaked almonds, Dijon mustard, onion powder, and mustard powder to a blender. Blend until completely smooth. Adjust consistency with additional water or pickle juice if needed.
  5. Transfer dressing to a bowl, stir in whole grain mustard, and season with salt to taste.
  6. Pour dressing over the macaroni mixture and stir until evenly coated.
  7. Serve at room temperature or refrigerate until ready to serve.

Notes

For extra crunch, add shredded carrots or chopped cucumber.

To boost protein, stir in cooked chickpeas or white beans.

Substitute maple syrup for pickle juice for a sweeter dressing.

Lightly toast almonds before soaking for a nuttier flavor.

Store in an airtight container in the refrigerator for up to 4 days.

Stir before serving and add a splash of water or pickle juice if dressing thickens.

Freezing is not recommended due to texture changes.

Nutrition

Find it online: http://recipesbyjanet.com/macaroni-salad-no-mayo/