Macaroni Bean Salad
Brighten up your table with this hearty and colorful Macaroni Bean Salad, a perfect fusion of creamy, tangy, and crunchy elements that make it the ultimate crowd-pleaser. This recipe combines tender elbow macaroni with protein-packed kidney beans and chickpeas, crisp celery, sweet red bell pepper, and zesty red onion, finished with a luscious dressing made from mayonnaise, Greek yogurt, and fresh lemon juice. A sprinkle of parsley adds a touch of freshness, while Dijon mustard and garlic powder bring depth and flavor. Ready in just 30 minutes, this chilled pasta salad is an easy make-ahead dish that’s ideal for summer picnics, potlucks, or a satisfying side to your favorite mains. Healthy, delicious, and effortlessly simple—this Macaroni Bean Salad will leave everyone asking for the recipe!
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Recipe Information
Ingredients
- 250 grams elbow macaroni
- 400 grams canned kidney beans
- 400 grams canned chickpeas
- 2 pieces celery stalks
- 1 piece red bell pepper
- 1 small red onion
- 2 tablespoons parsley
- 120 grams mayonnaise
- 60 grams Greek yogurt
- 2 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- 1 tablespoon olive oil
- 0.5 teaspoon garlic powder
- 0.5 teaspoon ground black pepper
- 1 teaspoon salt
Instructions
Bring a medium pot of salted water to a boil. Cook the elbow macaroni according to the package instructions until al dente. Drain and rinse under cold water to cool down. Set aside.
While the pasta is cooking, drain and rinse the canned kidney beans and chickpeas thoroughly. Place them in a large mixing bowl.
Finely chop the celery stalks, red bell pepper, and red onion. Add them to the mixing bowl with the beans.
Chop the parsley finely and add it to the bowl as well.
In a small bowl, whisk together the mayonnaise, Greek yogurt, lemon juice, Dijon mustard, olive oil, garlic powder, ground black pepper, and salt until smooth and creamy.
Add the cooled macaroni to the large mixing bowl with the beans and vegetables. Pour the dressing over the salad ingredients.
Toss everything together until evenly coated with the dressing. Adjust seasoning if necessary.
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld together.
Serve the macaroni bean salad chilled. Enjoy as a side dish or a light main!
Nutrition Facts
Calories |
2938 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 114.7 g | 147% | |
| Saturated Fat | 11.6 g | 58% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 4974 mg | 216% | |
| Total Carbohydrate | 381.2 g | 139% | |
| Dietary Fiber | 55.9 g | 200% | |
| Total Sugars | 32.9 g | ||
| Protein | 90.5 g | 181% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 402 mg | 31% | |
| Iron | 26.6 mg | 148% | |
| Potassium | 3066 mg | 65% | |
*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.
