Healthy Classic Pasta Salad | Garden to Table Recipe

The Best Classic Pasta Salad | Garden to Table Recipe

This classic pasta salad is one of those recipes that quietly becomes part of family tradition. It shows up at weekend barbecues, summer potlucks, and easy dinners when you need something dependable, familiar, and loved by everyone at the table.

It’s creamy without being heavy, simple without being boring, and flexible enough to adapt to what you have on hand. For us, it’s the macaroni salad we grew up with — the one that tastes even better the next day and always disappears faster than expected. If you’re looking for a healthy-ish side dish that feels nostalgic and comforting, this one is worth keeping close.

Ingredients

2 cups elbow macaroni (uncooked)
1 cup mayonnaise (or low-fat mayo)
2 tablespoons sweet green relish
2 teaspoons sugar (or sugar substitute)
1/2 teaspoon ground mustard
1/4 teaspoon salt
1/8 teaspoon pepper
1 large hard-boiled egg, sliced (optional)
1/2 cup cubed marble cheese
1/4 cup chopped onion
1/2 cup chopped celery
1/3 cup chopped or grated carrot
Dash of paprika (optional)
Chopped cucumber (optional substitution)

Directions

Cook macaroni according to package directions. We prefer our pasta cooked slightly over al dente. Drain and rinse with cold water, making sure the pasta is completely cooled.

In a large bowl, combine the macaroni, marble cheese, onion, celery, carrot, and egg (or reserve the egg for garnish if you prefer). In a separate small bowl, mix together the mayonnaise, sweet relish, sugar, mustard, salt, and pepper. Add the dressing to the pasta mixture and gently stir until evenly coated.

Refrigerate for 4 to 6 hours, or overnight, to allow the flavours to fully develop. Garnish with paprika and additional egg, if desired, just before serving.

This is one of those salads that gets better with time and pairs perfectly with grilled vegetables, burgers, or anything coming off the barbecue.

Enjoy!

~ Natalie