Description
A lighter version of classic macaroni salad using Greek yogurt instead of mayonnaise.
Ingredients
Scale
- 1 pound elbow macaroni
- 1 cup plain Greek yogurt
- 1/2 cup finely chopped celery
- 1/2 cup finely chopped red onion
- 1/4 cup chopped fresh dill
- 2 tablespoons lemon juice
- 1 tablespoon Dijon mustard
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup olive oil
Instructions
- Cook macaroni according to package directions until al dente. Drain and rinse with cold water to cool completely.
- In a large bowl, whisk together Greek yogurt, celery, red onion, dill, lemon juice, Dijon mustard, salt, and pepper.
- Slowly whisk in the olive oil until the dressing is smooth.
- Add the cooled macaroni to the dressing mixture. Toss gently to coat all the pasta evenly.
- Cover the bowl and chill in the refrigerator for at least 1 hour before serving.
Notes
- You can add 1/2 cup of frozen peas during the last minute of pasta cooking for color and texture.
- For a tangier flavor, use lemon-flavored Greek yogurt.
- Prep Time: 15 min
- Cook Time: 10 min
- Category: Side Dish
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 6
- Sodium: 450
- Fat: 12
- Saturated Fat: 2
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 48
- Fiber: 3
- Protein: 15
- Cholesterol: 10
Keywords: Greek yogurt, macaroni salad, pasta salad, light salad, picnic side