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 to garnish
1/8 tsp paprika
1/2 cup plain nonfat or lowfat greek yogurt
1/2 cup mayonnaise
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
Additional salt and pepper to taste

Instructions

Step: Cook the noodles per package directions and drain in a colander.
Step: To make the dressing, whisk together the yogurt, mayonnaise, vinegar, mustards, parsley, salt, and garlic powder in a bowl.
Step: Stir in your chopped veggies and pour over approximately half the dressing, mixing well.
Step: Taste the salad and adjust seasoning as needed.
Step: Pop the bowl in the fridge, covered, along with a separate container of the remaining dressing, and allow to cool.
Step: Add the remainder of the dressing just before serving for maximum creaminess.

Notes

A typical 16oz box of dry elbow macaroni will yield about eight 1/2 cup servings. If you prefer, you can use all one color of bell pepper or a mix of multi-colored sweet mini peppers. You can also add a teaspoon of sugar to the dressing if you prefer a touch of sweetness to balance the tanginess.

Prep Time: PT10M
Cook Time: PT8M
Category: Side Dish
Method: Boiling
Cuisine: American

Nutrition

Serving Size: approx. 3/4-1 cup
Calories: 250 kcal
Sugar: 3 g
Sodium: 223 mg
Fat: 11 g
Saturated Fat: 2 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 30 g
Fiber: 2 g
Protein: 7 g
Cholesterol: 7 mg

Keywords: Macaroni Salad, Pasta Salad, Side Dish, Vegetarian, Picnic, Barbecue