Healthy Macaroni Salad
Healthy Macaroni Salad loaded with fiber rich pasta, crispy veggies and easy with a perfect balance of sweet and creamy healthy dressing.
Servings: 8 servings
Calories: 181kcal
Ingredients
For the Dressing
- 3/4 cup Greek or regular yogurt 2%+ fat
- 1/4 cup mayo I use avocado oil mayo
- 2 tbsp white wine vinegar
- 1 tbsp sugar
- 1 tsp salt
- 1/2 tsp ground black pepper
- 2 pickles finely chopped
- 1-2 garlic cloves grated
- 1/4 cup fresh dill or parsley finely chopped
For the Salad
Instructions
- Cook pasta as per package instructions undercooking by 2-3 minutes or until pasta is al dente, cooked but firm. Drain pasta and let cool for 5 minutes.
- While pasta is cooking and cooling, make the dressing by combining in a large salad bowl yogurt, mayo, vinegar, sugar, salt, pepper, pickles, garlic and dill. Stir. Also prep veggies.
- Add warm pasta, carrots, bell pepper, celery, and red onion. Stir gently and well until combined.
- It’s best to let macaroni salad refrigerate for 2 hours to allow flavors “marry” each other. But you can serve it immediately as well.
Notes
- Pasta choice: You can use any white, whole wheat or gluten-free pasta. Any small shape pasta works.
- Cheddar cheese: Replace some of grated carrots with grated sharp cheddar cheese. So good and a bit naughty!
- Skip mayo: Use all yogurt. You can also use 0% yogurt but macaroni salad will have less flavor.
- Store: Refrigerate in a glass airtight container for up to 5 days.
- Make ahead: Refrigerate dressing in a jar separately. Add pasta and veggies to a large salad bowl and cover tightly with plastic wrap. Refrigerate for up to 24 hours. Combine before serving and let stand for 2 hours.
Nutrition
Serving: 1cup | Calories: 181kcal | Carbohydrates: 27g | Protein: 7g | Fat: 6g | Saturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 4mg | Sodium: 493mg | Fiber: 1g | Sugar: 4g