Description
A lightened-up version of the classic macaroni salad that’s full of flavor and packed with healthy ingredients.
Ingredients
Scale
- 2 cups cooked whole wheat or chickpea macaroni (cooled and rinsed)
- 1/2 cucumber, diced
- 1 red bell pepper, diced small
- 1/2 cup shredded carrot
- 3 green onions, sliced thin
- 3/4 cup Greek yogurt (plain)
- 1 tablespoon olive oil
- Juice of 1/2 lemon
- 1 teaspoon Dijon mustard
- Pinch of salt, pepper, and a little paprika
Instructions
- Cook the macaroni according to package instructions, then cool and rinse it under cold water.
- In a large bowl, combine the macaroni, diced cucumber, red bell pepper, shredded carrot, and green onions.
- In a separate bowl, mix the Greek yogurt, olive oil, lemon juice, Dijon mustard, salt, pepper, and paprika.
- Pour the dressing over the pasta and vegetable mixture and toss until well combined.
- Refrigerate for at least 2 hours to let the flavors meld, then serve chilled.
Notes
For added flavor, toss in additional vegetables like snap peas or roasted corn. You can also use plant-based yogurt for a vegan version.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 4g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 5mg