Description
A healthy and delicious twist on a classic macaroni salad using Greek yogurt instead of mayonnaise.
Ingredients
Scale
- 8 ounces macaroni (use gluten-free if desired)
- 2 stalks celery (diced, about 1/2 cup)
- 2 large carrots (diced, about 1/2 cup)
- 1/2 bell pepper (diced, about 1/4 cup)
- 1/4 cup sweet onion (chopped)
- 1 cup Greek yogurt (plain nonfat)
- 1 tablespoon apple cider vinegar
- 2 tablespoons sweet relish
- 1 tablespoon sugar
- 1 teaspoon yellow mustard
- 1/4 teaspoon Sea Salt
- 1/4 teaspoon Black Pepper (or more to taste)
- 1/4 cup Fresh parsley (to garnish)
Instructions
- Cook macaroni noodles according to package instructions. Drain, rinse under cold water, and add the noodles to a large bowl.
- Add the chopped carrots, celery, bell pepper, and onion to the cooled macaroni.
- In a small mixing bowl, add the Greek yogurt, apple cider vinegar, sweet relish, mustard, sugar, salt, and pepper.
- Mix the dressing well to combine, and pour it over the macaroni and vegetables. Stir well to ensure the dressing coats all of the macaroni and vegetables.
- Taste, and adjust seasoning as needed, adding more salt or pepper if desired.
- Stir in the fresh parsley and chill before serving.
Notes
Store any leftover macaroni salad in an airtight container in the refrigerator for 3 to 5 days. If it seems dry, add a little more Greek yogurt or vinegar before serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 5g
- Sodium: 350mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 10mg