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

Scale

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

Cook Mode Prevent your screen from going dark

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.