Classic Macaroni Salad Made Lighter
Revamp your summer gatherings with this deliciously refreshing *Classic Macaroni Salad Made Lighter*. This healthier twist on the classic picnic favorite swaps traditional heavy dressings for a creamy blend of nonfat Greek yogurt and light mayonnaise, resulting in a dish that’s just as indulgent but lower in calories and fat. Packed with crunchy celery, vibrant red bell pepper, sweet grated carrot, and a touch of Dijon mustard for zing, this salad is bursting with fresh flavors and nutrition. Quick to prepare and perfect for meal prep, this chilled macaroni salad is ideal for barbecues, potlucks, or as a satisfying side dish any time of year. Get ready to enjoy all the comfort of a classic pasta salad you love—guilt-free!
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Recipe Information
Ingredients
- 250 g elbow macaroni
- 120 ml Greek yogurt (plain, nonfat)
- 60 ml light mayonnaise
- 15 ml white vinegar
- 10 ml Dijon mustard
- 10 ml honey
- 2 stalks celery, finely chopped
- 0.5 unit red bell pepper, finely diced
- 1 unit carrot, grated
- 0.25 unit red onion, finely diced
- 15 g fresh parsley, chopped
- 0.5 tsp salt
- 0.25 tsp black pepper
Instructions
Fill a large pot with water and bring it to a boil. Add a pinch of salt and cook the elbow macaroni according to the package instructions until al dente, about 8-10 minutes. Drain the macaroni and rinse it under cold water to stop the cooking process. Set aside to cool completely.
In a large mixing bowl, whisk together the Greek yogurt, light mayonnaise, white vinegar, Dijon mustard, and honey until smooth and well combined.
Season the dressing with salt and black pepper, then taste and adjust if needed.
Stir in the chopped celery, red bell pepper, grated carrot, red onion, and parsley to the dressing. Mix until the vegetables are evenly coated.
Add the cooled macaroni to the bowl and gently fold everything together until the pasta is well coated with the dressing and mixed with the vegetables.
Cover and refrigerate the macaroni salad for at least 1 hour before serving to allow the flavors to meld and the salad to chill.
Give the salad a quick stir before serving and adjust seasonings if needed. Serve chilled or at room temperature.
Nutrition Facts
Calories |
208 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 3.5 g | 5% | |
| Saturated Fat | 0.4 g | 2% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 2 mg | 1% | |
| Sodium | 319 mg | 14% | |
| Total Carbohydrate | 37.5 g | 14% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 5.3 g | ||
| Protein | 7.7 g | 15% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 49 mg | 4% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 222 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
