Description
This quick and easy homestyle macaroni salad is the perfect side dish for your Spring picnics and Summer barbecues!
Ingredients
Scale
- 2 cups elbow macaroni
- 1 cup chopped red or green bell pepper
- 1 cup finely diced celery
- 1/2 cup finely diced white or yellow onion
- 2–3 TBSP chopped green onion
- 1/8 tsp paprika
- 1/2 cup plain nonfat or lowfat greek yogurt
- 1/2 cup mayo
- 2 TBSP white vinegar
- 1 TBSP dijon mustard
- 1 TBSP yellow mustard
- 1/4–1/2 tsp dried parsley
- 1/4–1/2 tsp salt
- 1/4 tsp garlic powder
- Salt and pepper to taste
Instructions
- Step 1: Cook the noodles per package directions and drain in a colander.
- Step 2: Whisk together the greek yogurt, mayo, white vinegar, dijon mustard, yellow mustard, dried parsley, salt, and garlic powder to make the dressing.
- Step 3: Stir in the chopped bell pepper, celery, and onion, then pour over approximately half the dressing, mixing well.
- Step 4: Taste and adjust seasoning as needed.
- Step 5: Cover the bowl and chill in the fridge, keeping the remaining dressing in a separate container.
- Step 6: Add the remainder of the sauce just before serving for maximum creaminess.
- Step 7: Garnish with chopped green onion and serve.
Notes
A typical 16oz box of dry elbow macaroni delivers around eight 1/2 cup servings once cooked. For added sweetness, you can add a teaspoon of sugar to the dressing. For a vegan version, use vegan mayonnaise and vegan sour cream.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 3/4-1 cup
- Calories: 250 kcal
- Sugar: 3 g
- Sodium: 223 mg
- Fat: 11 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 7 mg
Keywords: Macaroni Salad, Summer Side Dish, American Pasta Salad