Pasta and noodles · 20 min
Creamy Macaroni Salad with Bell Pepper, Carrot & Celery
- 20 min
- 2–6 servings
- 321 kcal / serving
A creamy macaroni salad with crisp vegetables, dressed in a tangy yogurt-mayo blend. It comes together quickly for a weeknight lunch or side dish.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- 1 mediumcarrot
- 1 stickcelery
- 3 ozmacaroni (elbow) pasta
- ¼ cupplain Greek yogurt
- ½red bell pepper
- carrots
- red bell peppers
From the pantry: black pepper, Dijon mustard, garlic powder, honey, mayonnaise, onion powder, red wine vinegar, salt
Cookware
chef's knife · colander · cutting board · measuring cups · measuring spoons · medium saucepan · mixing bowls · stirring spoon · vegetable peeler · whisk or fork
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
Shopping list by aisle
Produce
- 1 mediumcarrot
- 1 stickcelery
- ½red bell pepper
- carrots
- red bell peppers
Dairy, eggs & chilled
- ¼ cupplain Greek yogurt
Pantry & dry goods
- 3 ozmacaroni (elbow) pasta
3 aisles for this recipe. Plan a week in MealPot and it merges every dinner into one list in this order, scaled to your household.
Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| carrot | 1 medium | 2 medium | 3 medium |
| celery | 1 stick | 2 sticks | 3 sticks |
| macaroni (elbow) pasta | 3 oz | 6 oz | 9 oz |
| plain Greek yogurt | ¼ cup | ½ cup | ¾ cup |
| red bell pepper | ½ | 1 | 1 ½ |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Boil a medium pot of salted water and cook the elbow macaroni until al dente, about 8 to 10 minutes; drain and rinse with cold water to cool.
- In a medium bowl, whisk together the yogurt, mayonnaise, red wine vinegar, Dijon mustard, honey, and the listed spices until smooth.
- Rinse the celery, carrot, and bell pepper; pat dry and dice them into small pieces.
- Add the diced celery to the dressing and toss to coat.
- Fold in the carrot pieces and the bell pepper pieces, mixing until evenly distributed.
- When the pasta is cooled, add it to the bowl and stir until the salad is creamy and the components are well combined.
- Taste and adjust salt and pepper if needed, then divide the salad onto plates or bowls for serving.
- Chill briefly if you prefer a colder salad or serve right away as a creamy pasta dish.
Two tips
- Prep the vegetables ahead and store them in a sealed container to speed up assembly.
- Try swapping in extra bell pepper or a spoonful of extra yogurt for a lighter tang or different texture, using only listed ingredients or pantry staples.
Nutrition per serving
- Calories
- 321 kcal
- Protein
- 10 g
- Carbs
- 42 g
- Fat
- 13 g
- Fiber
- 3 g
- Sodium
- 84 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.