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Ultra-Creamy Classic Pasta Salad with Veggies — Perfect Make-Ahead Summer Side Dish

This ultra-creamy classic pasta salad combines tender macaroni with crunchy bell peppers, cucumber, and a tangy mayo–Dijon dressing. It’s a beloved summer side dish that’s perfect for cookouts, meal prep, or lunches. Make it ahead, chill it well, and let its comforting flavors bring everyone to the table.
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Prep Time 15 minutes
Cook Time 10 minutes
Chill time 20 minutes
Total Time 45 minutes
Servings: 6
Course: Dinner, Lunch, Salad, To-Go
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 3 cups elbow macaroni
  • 1/2 red bell pepper diced
  • 1/2 cucumber diced
  • 1/4 red onion finely chopped
  • 1/4 cup shredded carrot
  • 1/2 cup mayonnaise
  • 1/4 cup plain yogurt
  • 1 tbsp apple cider vinegar
  • 1 tsp Dijon mustard
  • Salt and pepper to taste

Equipment

  • 1 Large pot
  • 1 colander
  • 1 large mixing bowl
  • 1 knife
  • 1 cutting board
  • 1 small whisk

Method
 

  1. Cook macaroni in salted water according to package instructions. Drain and rinse under cold water.
  2. In a large mixing bowl, combine cooked pasta, bell pepper, cucumber, red onion, and shredded carrot.
  3. In a separate bowl, whisk together mayonnaise, yogurt, vinegar, Dijon, salt, and pepper.
  4. Pour dressing over pasta mixture and toss until evenly coated.
  5. Chill for at least 20 minutes before serving.

Notes

  • Storage: Best eaten within 3 days, stored in the fridge.
  • Substitutions:
    • Use vegan mayo and yogurt to make it vegan
    • Use gluten-free pasta if needed
    • Omit Dijon for a more neutral flavor
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