Low Carb Low Calorie Macaroni Salad
Discover a guilt-free twist on a classic picnic favorite with this Low Carb Low Calorie Macaroni Salad! Made with low-carb elbow pasta, like chickpea or zucchini-based options, and a creamy dressing of non-fat Greek yogurt and light mayonnaise, this salad delivers all the creamy, tangy goodness you love without the carb overload. Packed with fresh, crunchy veggies like celery, red bell pepper, and red onion, and finished with a kick of Dijon mustard and apple cider vinegar, this dish is as nutritious as it is flavorful. Perfect for meal prep or a light side dish, it comes together in just 25 minutes and is best served chilled after a quick stint in the fridge to enhance its bright, refreshing flavors. Whether you're hosting a summer barbecue or looking for a healthy lunch option, this low-carb macaroni salad is sure to satisfy!
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Recipe Information
Ingredients
- 200 grams low-carb elbow pasta (e.g. chickpea or zucchini-based)
- 120 grams greek yogurt (non-fat)
- 2 tablespoons mayonnaise (light or reduced fat)
- 1 tablespoon apple cider vinegar
- 1 teaspoon Dijon mustard
- 2 stalks celery, finely chopped
- 1 medium red bell pepper, finely chopped
- 0.25 cup red onion, finely diced
- 2 tablespoons fresh parsley, chopped
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 teaspoon paprika (optional, for garnish)
Instructions
Cook the low-carb elbow pasta according to the package instructions. Drain and rinse with cold water to stop the cooking process and set aside.
In a large mixing bowl, combine the greek yogurt, light mayonnaise, apple cider vinegar, Dijon mustard, salt, and black pepper. Mix well to create the dressing.
Add the cooked and cooled pasta to the bowl with the dressing. Toss to coat the pasta evenly.
Gently fold in the chopped celery, red bell pepper, red onion, and parsley. Make sure everything is well combined without breaking the pasta.
Taste and adjust seasoning if needed, adding more salt or vinegar to suit your preference.
Transfer the macaroni salad to a serving bowl and sprinkle the top with a pinch of paprika for garnish, if desired.
Refrigerate for at least 30 minutes to allow the flavors to meld together. Serve chilled and enjoy!
Nutrition Facts
Calories |
918 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.1 g | 27% | |
| Saturated Fat | 2.9 g | 14% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 14 mg | 5% | |
| Sodium | 1681 mg | 73% | |
| Total Carbohydrate | 137.1 g | 50% | |
| Dietary Fiber | 23.9 g | 85% | |
| Total Sugars | 23.3 g | ||
| Protein | 55.3 g | 111% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 337 mg | 26% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 2702 mg | 57% | |
*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.
