If you’re craving a refreshing, creamy, and vibrant side dish that’s guaranteed to win hearts at any meal, then you absolutely must try this Classic Macaroni Salad with Avocado and Dill Recipe. This salad takes the beloved comfort of traditional macaroni salad and gives it a lively makeover with the creamy goodness of ripe avocado and the fresh, herbaceous lift of dill. Every bite offers a perfect balance of textures and flavors, from the tender pasta to the crunchy bell peppers and the tangy, slightly zesty dressing. It’s the kind of dish that brings both nostalgia and excitement to the table, perfect for potlucks, picnics, or a simple weeknight treat.
Ingredients You’ll Need
Gathering the right ingredients is where the magic begins. This Classic Macaroni Salad with Avocado and Dill Recipe relies on simple, fresh components that each add their own texture, flavor, and color to create a beautifully balanced dish.
- 2 cups elbow macaroni: The traditional pasta shape that holds the creamy dressing perfectly.
- 1 ripe avocado: Adds a smooth, buttery richness that replaces some of the usual mayo punch.
- 2 tbsp fresh dill (or 1 tbsp dried dill): Brings a bright, herby aroma and fresh flavor.
- 1 cup red bell pepper, diced: Offers a sweet crunch and vibrant red color.
- 1/2 cup green onions, chopped: Adds mild sharpness and freshness.
- 1/2 cup mayonnaise (or Greek yogurt for lighter version): Provides creamy tanginess to marry all ingredients.
- 2 tbsp apple cider vinegar: Introduces a gentle acidity to brighten the salad.
- Salt and pepper to taste: Essential seasonings that bring every element into harmony.
How to Make Classic Macaroni Salad with Avocado and Dill Recipe
Step 1: Cook the Macaroni Perfectly
Start by boiling your elbow macaroni in salted water until it’s just al dente—tender but still with a slight bite. This ensures the salad has a satisfying pasta texture that holds up well to chilling. Drain and run the pasta under cold water to stop the cooking process and cool it down, which prevents clumping and helps the flavors absorb better.
Step 2: Prep Your Fresh Ingredients
While your pasta is cooking, take the time to finely dice the red bell peppers and chop the green onions. If you’re using fresh dill, give it a good chop too. These colorful veggies and herbs not only make your salad visually inviting but they also pack bursts of flavor and freshness that complement the creamy elements.
Step 3: Mash the Avocado Just Right
In a separate bowl, mash your ripe avocado until smooth but leave it a little chunky for texture. The avocado replaces part of the mayonnaise here, contributing a creamy, buttery consistency that feels indulgent yet light and fresh.
Step 4: Whisk Together the Dressing
Mix the mayonnaise (or Greek yogurt if you want to lighten things up) with apple cider vinegar, then season with salt and pepper. The vinegar adds a subtle tang that cuts through the richness, balancing the dressing magnificently. This simple dressing is classic but, combined with avocado, it’s anything but ordinary.
Step 5: Combine All Ingredients
In your largest bowl, toss the cooled macaroni with the diced vegetables and mashed avocado. Pour the dressing over the mixture, then gently fold everything together until the salad is evenly coated without mashing the ingredients too much. Gentle folding keeps the textures distinct and appealing.
Step 6: Chill to Let Flavors Meld
Cover the salad and place it in the refrigerator for at least 30 minutes before serving. This resting time lets the flavors mingle and deepen, making every forkful taste even more harmonious and delicious.
How to Serve Classic Macaroni Salad with Avocado and Dill Recipe
Garnishes
A sprinkle of freshly chopped dill leaves or a few thin slices of avocado on top boosts the visual appeal and introduces an extra layer of fresh flavor. For a final touch, adding a few cracked black pepper twists makes every bite pop.
Side Dishes
This salad is incredibly versatile and pairs wonderfully with grilled chicken, seafood, or even alongside a juicy burger. It acts as a bright, cooling contrast to rich, smoky dishes, making it the perfect accompaniment for summer barbecues and outdoor meals.
Creative Ways to Present
For a fun presentation twist, serve the salad in hollowed-out avocado halves or colorful mini bell peppers as edible bowls. Alternatively, use clear glass bowls so the vibrant colors shine through, turning dinner into a feast for the eyes as well as the palate.
Make Ahead and Storage
Storing Leftovers
You can store this macaroni salad covered in an airtight container in the refrigerator for up to 2 days. Keep in mind that avocado may darken slightly over time, so eating it fresh gives the best flavor and color experience.
Freezing
Freezing is not recommended for this salad, as the avocado and mayonnaise-based dressing don’t freeze well and can become watery or separate upon thawing.
Reheating
This salad is best enjoyed cold or at room temperature, so reheating is not necessary. If you want to remove the chill, simply let it sit out for 10 to 15 minutes before serving.
FAQs
Can I use a different type of pasta?
Absolutely! While elbow macaroni is traditional, small pasta shapes like shells, rotini, or penne work wonderfully, too. Just choose one that’s bite-sized and holds onto the dressing well.
How do I keep the avocado from browning?
Using fresh lemon or lime juice on the mashed avocado can help prevent browning. Also, serving the salad soon after preparation keeps the avocado bright and fresh.
Is Greek yogurt a good substitute for mayonnaise?
Yes, substituting mayonnaise with Greek yogurt makes the salad lighter and adds a subtle tang, which some people prefer for a fresher flavor profile.
Can I add other vegetables to this salad?
Definitely! Cucumber, celery, or cherry tomatoes can be excellent additions, adding different textures and flavors. Just remember to keep the balance so the avocado and dill still shine.
How long does the salad last in the fridge?
It’s best to consume the salad within 2 days to enjoy the freshness and avoid the avocado becoming too brown or mushy.
Final Thoughts
Now that you’ve got this Classic Macaroni Salad with Avocado and Dill Recipe in your culinary repertoire, I hope you’ll find yourself reaching for it time and again. It’s more than just a side dish; it’s a celebration of fresh flavors, creamy textures, and simple ingredients coming together in perfect harmony. So go ahead, make a batch, share it with friends, and watch how it quickly becomes everyone’s new favorite.
Print
Classic Macaroni Salad with Avocado and Dill Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Description
This Classic Macaroni Salad with a Twist combines creamy mashed avocado and fresh dill for a refreshing, flavorful take on the traditional picnic favorite. With crunchy red bell peppers, green onions, and a tangy apple cider vinegar dressing, this salad is easy to prepare, healthy, and perfect for gatherings or a light lunch.
Ingredients
Pasta
- 2 cups elbow macaroni
Vegetables & Herbs
- 1 ripe avocado
- 2 tbsp fresh dill (or 1 tbsp dried dill)
- 1 cup red bell pepper, diced
- 1/2 cup green onions, chopped
Dressing
- 1/2 cup mayonnaise (or Greek yogurt for lighter version)
- 2 tbsp apple cider vinegar
- Salt and pepper to taste
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil. Add the elbow macaroni and cook until al dente, about 8-10 minutes. Drain the pasta and rinse under cold water to stop cooking and cool completely.
- Prepare Vegetables: While the pasta cooks, finely chop the red bell pepper, green onions, and fresh dill. Set aside.
- Mash Avocado: In a medium bowl, mash the ripe avocado until smooth but leave some texture to maintain creaminess in the salad.
- Make Dressing: In a separate bowl, whisk together the mayonnaise and apple cider vinegar. Season with salt and pepper according to your taste preferences.
- Combine Ingredients: In a large mixing bowl, add the cooled macaroni, chopped vegetables, and mashed avocado. Pour the prepared dressing over the mixture and gently fold everything together until well coated and combined.
- Chill and Serve: Cover the bowl with plastic wrap and refrigerate the salad for at least 30 minutes to allow flavors to meld. Serve chilled for best taste.
Notes
- For a lighter version, substitute mayonnaise with Greek yogurt.
- Make sure the pasta is completely cooled before mixing to prevent the avocado from browning quickly.
- Use fresh dill for a more vibrant flavor, but dried dill works well in a pinch.
- This salad can be prepared a day ahead and stored covered in the refrigerator.
- Add a squeeze of lemon juice to the avocado mash to help prevent browning if not serving immediately.
