Creamy Macaroni Salad Recipe
A delicious macaroni salad with tender pasta, vegetables, hard boiled eggs, and a nutritious, creamy dressing. This easy macaroni salad belongs at every BBQ and summer cookout!
Servings: 10 cups
Calories: 376kcal
Equipment
Ingredients
- 1 pound Dry Pasta (Ditalini or Elbow Macaroni)
- ½ large Red Bell Pepper diced (about 1 cup)
- 2 ribs Celery diced (about 1 cup)
- 1 small Red Onion diced (about 1 cup)
- 4 Hard Boiled Eggs chopped
- 1 cup Sweet Peas fresh, frozen, or canned
- 1 cup Mayonnaise
- 1 cup Plain Greek Yogurt any fat content
- 2 tablespoons Lemon Juice juice of 1 lemon
- 2 teaspoons Apple Cider Vinegar
- 2 teaspoons Honey or preferred sweetener
- 1 teaspoon Dijon Mustard
- ½ teaspoon Sea Salt
- ¼ teaspoon Black Pepper
Instructions
- Cook MACARONI according to package instructions.Optional: Add 1 teaspoon of salt to the water.
- Drain, rinse until cool, and set aside.
- To make the dressing, whisk together MAYONNAISE, GREEK YOGURT, LEMON JUICE, VINEGAR, MUSTARD, HONEY, SALT, and PEPPER in a mixing bowl. Cover and refrigerate until ready to use.
- Place BELL PEPPER, CELERY, RED ONION, HARD BOILED EGGS, PEAS, and cooked PASTA in a large mixing bowl. Add dressing and toss until coated. Serve chilled.
Video
Notes
- Feel free to substitute all of the mayonnaise with nonfat Greek yogurt to add protein AND reduce the cholesterol amount.
- Alternatively, you can replace the Greek yogurt in this recipe with mayonnaise to make an old fashioned macaroni salad.
- You are welcome to add more or less sugar to suit your taste preference.
- Use whole wheat macaroni in place of traditional macaroni to add fiber and nutrients to this recipe.
Nutrition
Serving: 1cup | Calories: 376kcal | Carbohydrates: 38g | Protein: 11g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 5g | Trans Fat: 0.04g | Cholesterol: 85mg | Sodium: 307mg | Potassium: 247mg | Fiber: 3g | Sugar: 5g | Vitamin A: 524IU | Vitamin C: 19mg | Calcium: 54mg | Iron: 1mg