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Ingredients
Scale
- 16 ounces macaroni
- 1–½ cups petite frozen peas
- ¾ cup Greek yogurt
- ¾ cup mayonnaise
- ½ cup sweet pickle juice
- 1 tablespoon honey
- 1 tablespoon yellow mustard
- 1 teaspoon paprika
- ½ teaspoon fine sea salt (more to taste)
- Freshly ground black pepper
- 2 ribs celery, minced
- 1 cup grated carrots (about 2 medium carrots)
- ½ cup minced red onion
- Fresh parsley, chopped (for garnish)
Instructions
- Boil macaroni according to package instructions and add frozen peas during the last two minutes of cooking. Drain and rinse under cool water.
- In a mixing bowl, whisk together Greek yogurt, mayonnaise, sweet pickle juice, honey, yellow mustard, paprika, salt, and pepper until creamy.
- Add cooled macaroni and peas to the dressing. Fold in celery, carrots, and red onion, mixing until well combined.
- Taste and adjust seasoning as needed. Transfer to a serving dish and garnish with parsley.
- Serve immediately or chill for a bit to enhance flavors.
Notes
Prepare a day in advance for better flavor development.
Adjust seasoning before serving as pasta absorbs dressing.
Use fresh ingredients for the best flavor and texture.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Mixing and Boiling
- Cuisine: American
Nutrition
- Calories: 300
- Sugar: 6
- Sodium: 250
- Fat: 15
- Saturated Fat: 3
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 36
- Fiber: 3
- Protein: 8
- Cholesterol: 10