A twist on the classic macaroni salad, Green Goddess Macaroni Salad is chock full of crunchy, fresh veggies and macaroni all in a homemade creamy green goddess dressing!
A couple weeks ago, my sister was tasked with bringing a macaroni salad to a church party. She wasn’t excited about it—and I can’t blame her. We didn’t grow up eating it and neither of us is crazy about it. Macaroni, globs of mayo, celery…it’s just kind of meh IMO. As we discussed our dislike for the dish and thought of ways she could improve the so-called classic macaroni salad, I got excited. I began to dream of ways to enhance and pretty much amp it up to create a recipe for macaroni salad that people wouldn’t ignore at a BBQ, but devour.
And this Green Goddess Macaroni Salad is a winner. With creamy green goddess dressing and loads of yummy, crunchy, fresh veggies and basil, it’ll knock your socks off. Or if you’re like me and wear flip-flops all summer long, it’ll knock those off, too. 😉
- GREEN GODDESS DRESSING:
- 1 cup mayonnaise
- ½ cup sour cream
- 1-1/2 tsp anchovy paste
- 2 tsp minced garlic
- 2 Tbsp lemon juice
- 1 cup chopped fresh basil
- 1 bunch green onions, sliced, divided
- 1 tsp kosher salt
- ½ tsp pepper
- MACARONI SALAD:
- 1 lb elbow macaroni
- 1 bell pepper (red, orange, or yellow), diced
- ¾ cup radishes, sliced (about 6 regular)
- 1 cup grape or cherry tomatoes, sliced
- 1 cucumber, peeled and diced
- Remaining green onions
- ½ cup chopped fresh basil
- 3 tsp tarragon vinegar (apple cider or regular would work too)
- 2 tsp kosher salt
- ½ tsp pepper
- Cook noodles according to package directions. Drain and rinse with cold water.
- Meanwhile, combine mayo, sour cream, anchovy paste, garlic, lemon juice, basil, ½ of the green onions (about a cup), kosher salt, and pepper in a blender and pulse until mixed well and creamy.
- In a large bowl, combine vegetables and noodles. Add dressing, vinegar, remaining 2 tsp kosher salt, remaining ½ tsp pepper, and remaining ½ cup basil. Chill until ready to serve.
