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Macaroni Salad

For the Fourth of July, I invited friends over for a classic, all-American barbecue. In deciding the evening’s menu, I felt that the recipes needed to be traditional and served family-style. As a result, I served this macaroni salad on the side, as an ode to the classic, summery dishes. This macaroni salad was one of my favorites, not only because of its light and refreshing taste, but also because of its versatility. I chose to add raw bell peppers for a crunchy sweetness, but the original recipe had tomatoes and cucumbers—also great additions. Further, I chose to make my own dressing, but store-bought ranch dressing would also work well.

Macaroni and Vegetable Salad


  • 1 lb cooked macaroni

  • 3 stalks celery, diced

  • 1 large red pepper, diced

  • 6 radish, diced

  • 1 teaspoon salt

  • 1 teaspoon black pepper

  • Ranch Dressing (recipe below)


  1. Cook macaroni according to packet instructions and set aside to cool in a large bowl.

  2. Add the peppers, radish and the celery.

  3. Mix and add the seasonings.

  4. Add the ranch dressing and toss to combine.

  5. Chill before serving.

Yields: serving for 6

Prep Time: 30 minutes

Cook Time: 10 minutes

Ranch Dressing:


  • 1 cup mayonnaise

  • 1 1/2 cups plain, greek yogurt

  • 2 scallions, tougher outer layers removed

  • 3-4 tablespoons fresh dill

  • 1 tablespoon lemon juice

  • 1/2 teaspoon salt


  1. Place all the ingredients in a blender.

  2. Blend until the mixture is well combined and creamy.

  3. Can be stores in a container in the refrigerator for up to one week.

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