There is something truly delightful about a Classic Macaroni Salad with Avocado and Dill Recipe that brightens up any meal or gathering. This salad takes the familiar, comforting macaroni salad you know and love and elevates it with the creamy richness of ripe avocado and the fresh, aromatic zing of dill. The combination of crisp red bell pepper, sharp green onions, and a tangy apple cider vinegar dressing creates a vibrant, satisfying dish that’s bursting with flavor and texture in every bite. Whether you’re serving it at a picnic, potluck, or a simple dinner at home, this recipe is an absolute crowd-pleaser and sure to become a staple in your recipe collection.
Ingredients You’ll Need
Gathering the ingredients for this salad is a breeze, but each element plays a crucial role in achieving that perfect balance of creaminess, crunch, and tang. The elbow macaroni provides a tender base, while fresh vegetables add color and freshness. The avocado lends natural creaminess, complemented wonderfully by the bright dill and zesty apple cider vinegar.
- 2 cups elbow macaroni: The classic pasta shape that holds onto the dressing beautifully for each bite.
- 1 ripe avocado: Adds creamy texture and a subtle nutty flavor, making this salad luxuriously smooth.
- 2 tbsp fresh dill (or 1 tbsp dried dill): Brings a fresh, herby note that brightens every mouthful.
- 1 cup red bell pepper, diced: Provides a sweet crunch and pops of attractive color.
- 1/2 cup green onions, chopped: Adds a mild oniony punch for depth without overpowering the salad.
- 1/2 cup mayonnaise (or Greek yogurt for a lighter version): Creates the creamy dressing base that ties all ingredients together.
- 2 tbsp apple cider vinegar: Offers a pleasant tang that balances the creaminess perfectly.
- Salt and pepper to taste: Essential seasonings that lift all the flavors.
How to Make Classic Macaroni Salad with Avocado and Dill Recipe
Step 1: Cook and Cool the Macaroni
Start by boiling your elbow macaroni in salted water until it’s perfectly al dente. This means the pasta should have a slight bite without being mushy. Once cooked, drain the pasta and rinse it under cold water to stop the cooking process and cool it down for the salad. Cooling the pasta ensures the salad stays fresh and the dressing clings nicely without melting the avocado.
Step 2: Prepare the Fresh Vegetables and Herbs
While your macaroni cooks, take a moment to chop the red bell pepper and green onions into small, bite-sized pieces. Fresh dill should be finely chopped if using fresh, which really helps release its aromatic oils, infusing the salad with that unmistakable herbaceous flavor that’s key to this recipe.
Step 3: Mash the Avocado
Next, scoop out the ripe avocado and mash it until it’s smooth but still a little chunky. This texture contrast gives the salad a delightful creaminess that’s not too heavy and adds a beautiful green color that’s both appetizing and nutritious.
Step 4: Whisk the Dressing
In a separate bowl, combine mayonnaise or Greek yogurt with apple cider vinegar. Whisk them together until smooth and then season generously with salt and pepper. This tangy and creamy dressing ties all the ingredients together and adds a lovely zing that keeps the salad refreshing.
Step 5: Combine and Toss Gently
Now, bring everything together by combining the cooled macaroni, mashed avocado, chopped vegetables, and fresh dill in a large bowl. Pour the dressing over and fold everything gently but thoroughly until each piece is coated evenly. The goal here is to keep the avocado’s texture intact while making sure every bite is flavorful.
Step 6: Chill and Let Flavors Meld
Cover the salad and refrigerate it for at least 30 minutes before serving. This resting time allows the flavors to mingle beautifully, enhancing the overall taste and making the salad extra delicious when served.
How to Serve Classic Macaroni Salad with Avocado and Dill Recipe
Garnishes
For an inviting presentation, consider adding a sprinkle of fresh dill or a few thin slices of avocado on top right before serving. A light dusting of cracked black pepper or a few pinches of smoked paprika can also add visual interest and a flavor boost that guests will love.
Side Dishes
This salad shines as a side dish for summertime barbecues, grilled chicken, or seafood dishes. It pairs wonderfully with smoky ribs or spicy grilled shrimp, providing a creamy, cooling counterpoint to balance richer proteins on your plate.
Creative Ways to Present
If you’re feeling a little adventurous, serve this salad in hollowed-out bell peppers or little bowls made from lettuce leaves for a fresh, colorful twist. It’s also fantastic layered in picnic jars or as a filling for wraps, making it an adaptable dish for casual or more elegant settings.
Make Ahead and Storage
Storing Leftovers
This salad keeps well in an airtight container in the refrigerator for up to two days. The avocado will slightly darken over time, so it’s best enjoyed fresh or within a day, but a quick toss before serving can revive its creaminess.
Freezing
Freezing is not recommended for this salad because the avocado and dressing tend to separate and become watery after thawing, affecting the texture and flavor negatively.
Reheating
This is a cold salad best served chilled, so reheating is not necessary. If your salad isn’t chilled enough, simply pop it back in the fridge for a bit, giving it a gentle stir before enjoying.
FAQs
Can I use dried dill instead of fresh?
Yes, you can substitute fresh dill with dried dill at about half the quantity since dried herbs are more concentrated. However, fresh dill offers a brighter, more aromatic flavor that really lifts the salad.
Is there a healthy alternative to mayonnaise?
Absolutely! Using Greek yogurt instead of mayonnaise reduces fat and adds a subtle tang while maintaining creaminess. It’s a great option if you want a lighter salad without compromising texture.
What’s the best way to ripen an avocado quickly?
To speed up ripening, place the avocado in a brown paper bag with an apple or banana at room temperature for a day or two. The natural ethylene gas from the fruit helps the avocado ripen faster.
Can I prepare the salad a day ahead for a party?
Yes, you can make it ahead but for best results, keep the avocado mashed and mixed with the pasta just before serving to prevent browning. Store the dressing separately and combine everything about 30 minutes before serving.
How can I add extra protein to this salad?
Adding grilled chicken, cooked shrimp, or even chickpeas can boost the protein content, transforming this salad into a more substantial meal perfect for lunch or light dinner options.
Final Thoughts
If you’re looking for a fresh twist on a beloved classic, this Classic Macaroni Salad with Avocado and Dill Recipe is an absolute must-try. It’s easy to make, bursting with flavor, and incredibly versatile for any occasion. Give it a whirl—you might just find it’s your new favorite go-to salad that everyone at the table will rave about!
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Classic Macaroni Salad with Avocado and Dill Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Salad
- Method: Boiling
- Cuisine: American
Description
This Classic Macaroni Salad with a Twist combines the traditional creamy pasta salad with the fresh flavors of ripe avocado and fragrant dill. Perfect as a side dish for summer barbecues or casual gatherings, it features elbow macaroni tossed with red bell pepper, green onions, and a tangy, creamy dressing made from mayonnaise and apple cider vinegar. The addition of avocado adds a rich, smooth texture that elevates this classic recipe to a delicious new level.
Ingredients
Pasta
- 2 cups elbow macaroni
Vegetables & Herbs
- 1 ripe avocado
- 2 tbsp fresh dill (or 1 tbsp dried dill)
- 1 cup red bell pepper, diced
- 1/2 cup green onions, chopped
Dressing
- 1/2 cup mayonnaise (or Greek yogurt for lighter version)
- 2 tbsp apple cider vinegar
- Salt and pepper to taste
Instructions
- Cook pasta: Cook the elbow macaroni in salted boiling water until al dente, about 8-10 minutes. Drain the pasta and immediately rinse under cold water to stop the cooking process and cool it down.
- Prepare vegetables and herbs: While the pasta cooks, dice the red bell pepper, chop the green onions, and finely chop the fresh dill if using.
- Mash avocado: In a medium bowl, mash the ripe avocado with a fork until smooth but still slightly chunky to retain some texture.
- Make dressing: In a separate bowl, whisk together mayonnaise and apple cider vinegar until well combined. Season with salt and pepper according to your taste.
- Combine ingredients: In a large mixing bowl, combine the cooled macaroni, diced vegetables, chopped dill, and mashed avocado. Pour the dressing over the mixture and gently fold to thoroughly combine all ingredients, ensuring even coating.
- Chill to develop flavors: Cover the salad and refrigerate for at least 30 minutes before serving. This chilling time allows the flavors to meld beautifully for a tastier salad.
Notes
- You can substitute mayonnaise with Greek yogurt for a lighter, tangier salad.
- For a dairy-free version, use vegan mayonnaise.
- Add chopped celery or cucumber for extra crunch if desired.
- Use fresh dill for a brighter flavor, or dried dill if fresh is unavailable.
- This salad is best served chilled and consumed within 2 days for freshness.
