Description
A light and flavorful take on classic macaroni salad, using Greek yogurt and colorful veggies for a healthy twist.
Ingredients
Scale
- 8 oz whole-grain elbow pasta
- 1 cup diced celery
- 1 cup diced red bell pepper
- 1/2 cup diced red onion
- 1 cup Greek yogurt
- 2 tbsp light mayo
- 1 tbsp Dijon mustard
- 1 tbsp apple cider vinegar
- Salt and pepper to taste
- Optional: chopped fresh herbs, diced pickles, chopped chickpeas
Instructions
- Cook pasta according to package instructions. Drain and rinse with cold water.
- In a large bowl, combine Greek yogurt, light mayo, mustard, and vinegar.
- Add cooled pasta, celery, bell pepper, and onion to the dressing. Mix well.
- Season with salt and pepper to taste. Fold in any optional ingredients.
- Chill in the fridge for at least 30 minutes before serving.
Notes
Feel free to customize with your favorite veggies or proteins. This salad is great both cold and at room temperature.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 250mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 10mg