This creamy Macaroni Salad Recipe is made with macaroni, bell peppers, celery, onion, hardboiled eggs, and peas. The Greek yogurt dressing makes it secretly nutritious, super creamy texture. The perfect pasta salad for any event!
INGREDIENTS
For the salad:
4 cups Ditalini Noodles (or macaroni noodles)
1/2 tsp Kosher Salt
1 Red Bell Pepper about 1 cup diced
2 stalks Celery about 1 cup diced
1/2 cup Red Onion about 1 cup diced
4 Hard Boiled Eggs chopped
1 cup Peas
For the Greek yogurt dressing:
1 1/2 cups Nonfat Greek Yogurt
1/2 cup Mayonnaise optional
2 tbsp Lemon Juice juice of 1 lemon
2 tsp Apple Cider Vinegar
1 tsp Dijon Mustard
2 tsp Honey or Maple Syrup
1/2 tsp Kosher Salt
1/4 tsp Black Pepper
1/4 cup Dill Pickle Relish optional but recommended
RECIPE INSTRUCTIONS
For the pasta salad:
Barefoot Stiletto I Walk tall with your feet on the ground.
Cook PASTA NOODLES with SALT according to package instructions; drain, and rinse under cool water until completely cooled; set aside. * See recipe footnotes for Instant Pot instructions.
In a large salad bowl, combine BELL PEPPER, CELERY, RED ONION, EGGS, and PEAS.
For the Greek yogurt dressing:
In a mixing bowl, whisk together GREEK YOGURT, MAYONNAISE, LEMON JUICE, VINEGAR, MUSTARD, HONEY, SALT, and PEPPER; (optional) add DILL PICKLE RELISH.
Gently toss pasta ingredients with dressing until well-combined (up to two days ahead); cover and refrigerate until ready to serve.
Dressing Tip: If you don’t use the (optional) mayonnaise in this recipe, you ‘ll want to add an equal amount of nonfat Greek yogurt.
