Garden Veggie Macaroni Salad

Summer cookouts and potluck dinners call for dishes that can handle the heat—literally and figuratively. This macaroni salad checks all the boxes.

It’s packed with fresh vegetables that add crunch and color to every bite. The creamy dressing brings everything together without weighing you down.

You can make it hours ahead, which means less stress when guests arrive. And it feeds a crowd without emptying your wallet.

The best part? People actually ask for the recipe. That doesn’t happen with every pasta salad.

Why You’ll Love This Recipe

This isn’t your typical mayo-heavy macaroni salad. The vegetables stay crisp, and the flavors get better as it sits in the fridge.

It’s flexible enough to adapt to whatever’s fresh at your farmers market or hiding in your crisper drawer. Swap the vegetables based on what you have on hand.

The recipe scales up easily for big gatherings. Double or triple it without any fuss.

Kids tend to eat it without complaint, which is worth mentioning. The familiar pasta makes it approachable while the veggies sneak in nutrition.

It travels well and doesn’t need to be served piping hot. Perfect for picnics, beach days, or backyard barbecues.

Ingredients

For the salad:

• 1 pound elbow macaroni
• 1 cup cherry tomatoes, halved
• 1 medium cucumber, diced
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1/2 red onion, finely diced
• 1 cup frozen peas, thawed
• 1 cup shredded carrots

For the dressing:

• 1 cup mayonnaise
• 1/2 cup sour cream
• 3 tablespoons apple cider vinegar
• 2 tablespoons Dijon mustard
• 1 tablespoon honey
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon paprika

Instructions

Bring a large pot of salted water to a boil. Cook the macaroni according to package directions until al dente, usually about 8-10 minutes.

Drain the pasta and rinse under cold water to stop the cooking process. Let it drain completely while you prep the vegetables.

In a large mixing bowl, combine all the chopped vegetables—tomatoes, cucumber, bell peppers, red onion, peas, and carrots. Toss them together.

In a separate medium bowl, whisk together the mayonnaise, sour cream, apple cider vinegar, Dijon mustard, and honey until smooth.

Add the garlic powder, salt, pepper, and paprika to the dressing. Whisk again until everything is well combined.

Add the cooled macaroni to the bowl with the vegetables. Pour the dressing over the top.

Use a large spoon or spatula to gently fold everything together. Make sure the dressing coats all the pasta and vegetables evenly.

Cover the bowl with plastic wrap and refrigerate for at least 2 hours before serving. This allows the flavors to meld together.

Give it a good stir before serving, as some dressing may settle to the bottom. Taste and adjust seasoning if needed.

Store leftovers in an airtight container in the refrigerator for up to 3 days.

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