Description

This easy and healthy macaroni salad delivers a creamy, light, and delicious taste reminiscent of classic deli-style macaroni salad. It’s made with light mayonnaise and nonfat Greek yogurt to keep it low fat, while the fresh vegetables add a satisfying crunch. Perfect for picnics, potlucks, or a light lunch, this macaroni salad is delicious right away but develops even better flavor after chilling overnight.

Ingredients

Scale

Pasta

8 oz. elbow noodles

Dressing

1 cup light mayo
1/2 cup nonfat Greek yogurt
2 tsp. apple cider vinegar
2 tbsp. reserved pasta water
1 tsp. sugar
1/4 tsp. celery seed

Vegetables

1/3 cup red pepper, finely diced (about 1/2 a pepper)
1/3 cup celery, finely diced (about 2 celery stalks)
1/3 cup carrots, shredded (about 1 large carrot)

Seasoning

Kosher salt, to taste

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Instructions

Cook the Pasta: Boil the elbow noodles in salted water according to the package instructions until al dente. Reserve about 2 tablespoons of the pasta cooking water before draining.
Prepare the Dressing: In a large mixing bowl, whisk together the light mayonnaise, nonfat Greek yogurt, apple cider vinegar, sugar, celery seed, and the reserved pasta water until the dressing is smooth and well combined.
Combine Salad Ingredients: Add the cooked and drained pasta to the bowl with the dressing. Then fold in the finely diced red pepper, celery, and shredded carrots. Stir gently to coat all the pasta and vegetables evenly with the dressing.
Chill and Serve: Allow the macaroni salad to cool to room temperature, then cover and refrigerate until thoroughly chilled. The flavors meld beautifully so it tastes even better the next day, but it’s also delicious when served immediately.

Notes

Reserving pasta water helps loosen the dressing for a creamier texture without thinning it too much.
For a tangier flavor, increase the apple cider vinegar slightly.
Use light mayo and nonfat Greek yogurt to keep this salad low fat and healthy.
Chilling the salad overnight enhances the flavor and allows the ingredients to meld perfectly.
Add salt gradually and taste as you go to avoid over-salting.