Creamy Garden Fresh Macaroni Salad

A simple, creamy pasta salad made with fresh garden vegetables and a tangy homemade dressing.

This is one of those simple recipes my mom could put together quickly when she needed a cold side dish. She would often head out to the garden, pick whatever vegetables were ready, and turn them into a fresh, creamy macaroni salad.

The wonderful thing about this recipe is that you don't have to be exact with the vegetables. Garden vegetables don't all grow to the same size, so Mom would simply use what she had, judging the amounts by how the salad looked and tasted. Sometimes there would be a little more cucumber, a larger tomato, or an extra handful of carrots. That's part of what makes an old-fashioned homemade recipe so special.

The creamy mayonnaise dressing has just enough vinegar and mustard to give the salad a little tang without overpowering the fresh vegetables. We especially like using jalapeño mustard, but regular yellow mustard will work as well.

It is an easy make-ahead side dish for summer meals, family gatherings, picnics, potlucks, or any time you have fresh vegetables from the garden to use.

Ingredients:

2 c. elbow macaroni, or your favorite shape pasta
1 cucumber, sliced in rounds
1 large tomato, chopped
1 sweet bell pepper, (any color), seeded and chopped
1 large carrot, shredded
1 celery stalk, chopped
1 onion, diced
1 1/2 c. mayonnaise
2 Tbs. vinegar
1 to 2 tsp. mustard (we use Jalapeño mustard)
salt and pepper, to taste

Directions:

Bring a large pot of generously salted water to a rolling boil.

Add the macaroni and cook according to the package directions until just tender, or al dente. Avoid overcooking the pasta, since it will soften a little more as it sits in the dressing.

Drain the macaroni well, then rinse it under cold water until cooled.   Drain thoroughly, making sure as much excess water as possible is removed before adding the pasta to the salad.

In a large mixing bowl, combine the cooled macaroni, cucumber, tomato, bell pepper, carrot, celery, and onion.

Gently toss the pasta and vegetables together until evenly distributed.

In a small bowl, combine the mayonnaise, vinegar, and mustard. 

Stir until the dressing is smooth and creamy.

Pour the dressing over the pasta and vegetables. Gently fold everything together until the salad is evenly coated.

Season with salt and black pepper to taste.

Cover the bowl and refrigerate for at least 4 hours, or preferably overnight. This gives the flavors time to blend together.

Stir gently before serving. For the best flavor, you can let the salad sit at room temperature for about 15 minutes before serving.

Tips for Best Success:  

• Don't overcook the pasta. Cook it just until tender so it holds its shape and doesn't become mushy after sitting in the dressing.
• Drain the pasta very well. Extra water can thin the creamy dressing and make the salad watery.
• Use fresh vegetables when possible. This recipe was made for garden vegetables, and fresh cucumber, tomatoes, peppers, carrots, and celery add wonderful crunch and flavor.
• Adjust the vegetables to what you have. The amounts don't have to be exact. If your cucumber is especially large, use less. If your tomatoes are small, use two.
• Taste the dressing before adding it. Add another teaspoon of mustard or a little more vinegar if you prefer a tangier salad.
• Give it time to chill. Although you can eat it right away, several hours in the refrigerator allows the flavors to come together.
• Taste again before serving. Pasta salads can absorb some of the dressing and seasoning while they chill. A small spoonful of mayonnaise, salt, pepper, or mustard can freshen it up before serving.

Variations and Substitutions:

• Change the pasta: Use rotini, shells, bow ties, small penne, or another favorite pasta shape instead of elbow macaroni.
• Add more garden vegetables: Fresh radishes, green onions, peas, or chopped zucchini can be added depending on what you have available.
• Try a different mustard: Yellow mustard, Dijon mustard, honey mustard, or spicy mustard can be used in place of jalapeño mustard.
• Add a little sweetness: If you enjoy a sweeter macaroni salad, stir a small amount of sugar into the dressing.
• Add cheese: Cubes of cheddar cheese make a delicious addition and turn this into an even heartier side dish.
• Add protein: Chopped hard-boiled eggs, diced ham, or cooked bacon can be added if you'd like to make the salad more substantial.
• Make it extra crunchy: Add a little extra celery, bell pepper, or cucumber for more fresh crunch.

Serving Suggestions:

This creamy garden macaroni salad makes an easy side dish for almost any summer meal. Serve it alongside:

• Grilled hamburgers or cheeseburgers
• Hot dogs and sausages
• Grilled or baked chicken
• Barbecued ribs or pulled pork
• Fried chicken
• Ham sandwiches
• Picnic sandwiches and wraps

It is also a natural choice for potlucks, family reunions, cookouts, picnics, and church gatherings. Because it can be prepared several hours ahead, it is especially handy when you are feeding a crowd.

How to Store:

• Store leftover macaroni salad in a covered container in the refrigerator.
• For the best quality, enjoy it within 3 to 4 days. The vegetables will gradually soften and release moisture as the salad sits, so give it a gentle stir before serving.
• Because this salad contains mayonnaise and fresh vegetables, keep it refrigerated and don't leave it sitting at room temperature for extended periods, especially during warm weather.

Frequently Asked Questions:

Can I make this macaroni salad the day before?
Yes! In fact, making it the day before is a great idea. The extra chilling time allows the flavors to blend together. Give it a gentle stir before serving.

Can I use a different type of pasta?
Absolutely. Elbow macaroni is traditional, but small shells, rotini, bow ties, or another short pasta work well.

Why did my macaroni salad turn watery?
The most common reason is excess water from the pasta or vegetables. Drain the cooked macaroni very well after rinsing, and if your cucumber or tomatoes are particularly juicy, drain off any excess liquid before adding them.

Can I use regular mustard instead of jalapeño mustard?
Yes. Regular yellow mustard works very well. Dijon or another favorite mustard can also be used.

Do I have to use exactly the amounts of vegetables listed?
No. That's one of the best things about this recipe. Mom made it with what she had from the garden and adjusted the amounts by looks and taste. Feel free to use more or less of any vegetable.

Can I add other vegetables?
Definitely. This is a great recipe for using up fresh garden produce. Radishes, green onions, peas, or zucchini can all be good additions.

How long should macaroni salad chill before serving?
For the best flavor, refrigerate it for at least 4 hours. Overnight is even better if you have time.