Description
A refreshing and creamy Classic Macaroni Salad with a healthy twist of ripe avocado and fresh dill, perfect for picnics, potlucks, or a light side dish. This vibrant salad combines tender elbow macaroni with crisp bell peppers, green onions, and a tangy mayonnaise-based dressing enhanced with apple cider vinegar to create a deliciously balanced flavor.
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
Instructions
- Cook Pasta: Cook the elbow macaroni in salted boiling water until al dente, about 8-10 minutes. Drain and rinse under cold running water to stop the cooking process and cool the pasta.
- Prepare Vegetables: While the pasta cooks, dice the red bell pepper, chop the green onions, and finely chop the fresh dill.
- Mash Avocado: In a medium bowl, mash the ripe avocado until smooth but still slightly chunky to add creamy texture to the salad.
- Make Dressing: In a separate bowl, whisk together the mayonnaise and apple cider vinegar. Season with salt and pepper to taste, adjusting to your preference.
- Combine Ingredients: In a large mixing bowl, combine the cooled macaroni, chopped vegetables, and mashed avocado. Pour the dressing over the mixture and gently fold everything together until well coated.
- Chill and Serve: Cover the salad and refrigerate for at least 30 minutes before serving. This resting time allows flavors to meld and enhances the overall taste.
Notes
- For a lighter version, substitute mayonnaise with Greek yogurt.
- Be sure to cool the pasta completely before adding the dressing to prevent it from becoming mushy.
- Adjust the amount of dill according to your taste preference; fresh dill provides a more vibrant flavor compared to dried.
- Add a squeeze of fresh lemon juice to enhance freshness if desired.
- This salad keeps well in the refrigerator for up to 2 days.
