Description
This tangy Rockin’ Macaroni Salad is a quick, flavorful summer staple with a creamy, garlicky base and vibrant roasted peppers. Perfect for weeknight dinners or potlucks, offering a balance of spicy, zesty, and creamy notes. Customize the heat level with pepperoncini or jalapeños.
Ingredients
16 oz elbow macaroni
2 cups mayonnaise (substitute Greek yogurt for half to lighten texture)
3 tbsp yellow mustard (use Dijon or whole-grain)
1 cup chopped roasted red peppers
3/4 cup thinly sliced red onion (mellowed in water)
2 tbsp white vinegar
1 tbsp minced garlic (blanched in boiling water for 30 seconds to mellow flavor)
Instructions
Boil 4 quarts salted water (5 tbsp salt) in a large pot.
Submerge elbow macaroni, cooking 7-8 minutes until al dente.
Drain pasta and rinse under ice water to stop cooking.
In a large bowl, whisk together mayonnaise, mustard, vinegar, and minced garlic.
Add cooled pasta, chopped roasted red peppers, and remaining vegetables/herbs. Toss to coat.
Chill for at least 2 hours before serving. Optional: serve in a carved watermelon for summer events.
Notes
Use 1/4-inch elbow macaroni for crunch.
Greek yogurt substitution reduces richness.
Blanch garlic in boiling water for 30 seconds to mellow pungency.
Dry pasta thoroughly after ice water rinse to prevent dressing sogginess.
Chop vegetables uniformly for even texture.
For more heat, replace roasted red peppers with jalapeños or peppadews.
Store in airtight container, refrigerated up to 4 days.
- Prep Time: 20
- Cook Time: 10
- Category: DINNER
- Method: Boiling, Tossing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 0g
- Sodium: 1500mg
- Fat: 12g
- Saturated Fat: 2g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 55mg