Ingredients
For the pasta and vegetables
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Elbow macaroni — 500 g
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Cucumber — 1 large, finely diced
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Carrots — 2 medium, grated or julienned
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Red bell pepper — 1 medium, diced
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Green bell pepper — 1 medium, diced
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Red cabbage — 1 cup, finely shredded
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White cabbage — 1 cup, finely shredded
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Sweet corn — ½ cup, drained
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Green peas — ½ cup, cooked and cooled (optional)
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Onion — ½ small, thinly sliced (optional)
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Fresh parsley — 2 tablespoons, chopped (optional)
For the creamy dressing
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Mayonnaise — 1½ cups (approximately 350 g)
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Thick plain yogurt — ½ cup (120 g)
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Fresh cream — ¼ cup (60 ml)
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Milk — 2–4 tablespoons, as needed
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Sugar — 1–2 tablespoons
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White vinegar — 2 tablespoons
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Lemon juice — 1 tablespoon
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Mustard — 1 teaspoon (optional)
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Salt — 1 teaspoon, or to taste
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Black pepper — ½ teaspoon
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Garlic powder — ¼ teaspoon (optional)
Method
1. Cook the macaroni: Bring a large pot of water to a boil. Add 1 tablespoon salt and the macaroni. Cook according to the package instructions until tender but firm. Drain, rinse briefly with cold water, and drain thoroughly. Allow it to cool completely.
2. Prepare the vegetables: Wash and dry the vegetables. Dice the cucumber and bell peppers, shred the cabbages, and grate or julienne the carrots. Drain the corn and peas. Remove excess moisture from the cucumber to prevent a watery salad.
3. Prepare the dressing: In a large bowl, combine mayonnaise, yogurt, cream, sugar, vinegar, lemon juice, mustard, salt, black pepper, and garlic powder. Whisk until smooth.
4. Adjust the consistency: Add milk gradually, 1 tablespoon at a time, until the dressing is creamy and easy to mix. Taste and adjust the salt, sugar, and vinegar according to preference.
5. Combine the ingredients: Add the cooled macaroni, prepared vegetables, corn, peas, and parsley to the dressing. Fold gently until everything is evenly coated.
6. Chill the salad: Cover and refrigerate for 1–2 hours to allow the flavors to develop.
7. Serve: Mix gently before serving. If the salad has thickened, add a little milk or mayonnaise to restore its creamy texture.
Nut information and allergen details
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Nuts required: None.
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Peanuts and tree nuts: Not included in this recipe.
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Check labels: Verify the mayonnaise, mustard, pasta, seasonings, and other packaged ingredients for nut ingredients and cross-contact warnings.
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For nut allergies: Use verified nut-safe ingredients and clean utensils and equipment.
Storage
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Store in an airtight container in the refrigerator at or below 4°C.
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For best quality, consume within 3 days.
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Do not leave at room temperature for more than 2 hours, or 1 hour when the temperature exceeds 32°C.
Tip: For a thick, deli-style macaroni salad, make sure the pasta and vegetables are completely cool and dry before adding the dressing.