Description
A healthier twist on a classic macaroni salad using Greek yogurt for creaminess and fresh vegetables for texture.
Ingredients
Scale
- 2 cups elbow macaroni (uncooked)
- 1 cup plain Greek yogurt (full-fat or low-fat)
- 1 tablespoon Dijon mustard
- 2 tablespoons lemon juice (freshly squeezed)
- 1 clove garlic (minced)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup chopped red bell pepper
- 1/2 cup chopped cucumber
- 1/2 cup chopped celery
- 1/4 cup chopped red onion
- 2 tablespoons fresh dill (chopped) or 1 teaspoon dried dill
- 1/4 cup crumbled feta cheese (optional)
- 1/4 cup sliced black olives (optional)
- 1 tablespoon chopped fresh parsley (optional)
Instructions
- Cook the macaroni in a large pot of salted water until al dente, about 8-10 minutes. Drain and rinse under cold water.
- In a large bowl, whisk together the Greek yogurt, lemon juice, Dijon mustard, garlic, salt, pepper, and dill until smooth.
- Once cooled, add the macaroni to the dressing, mixing in bell pepper, cucumber, celery, and red onion. If using, fold in feta or olives.
- Cover and chill in the refrigerator for at least 30 minutes to meld flavors.
- Taste and adjust seasoning before serving, if necessary.
Notes
Storage: Keeps well for up to 3 days in the refrigerator. The flavors deepen over time.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: No Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 20mg