Easy Classic Macaroni Salad
This classic macaroni salad is easy to make, made with whole wheet pasta, and tossed in with a healthy greek yogurt dressing.
Servings: 8
Ingredients
- 2 cups whole wheat elbow macaroni
- 2 red bell peppers chopped
- 4 celery stalks finely diced, ribs
- 1/2 cup red onion finely diced
- 2-3 green onions chopped
- 1 cup pickles chopped
- 1 tsp smoked paprika
FOR THE DRESSING:
- 1 1/2 cup plain greek yogurt
- 2 tbsp white vinegar
- 2 tbsp dijon mustard
- 2 tbsp chopped parsley or 1/2 tsp of dried parsley
- 1/2 tsp of kosher salt
- 1/4 tsp ground pepper
- 1/4 tsp of garlic powder
Instructions
- Cook the pasta in salted water according to package directions.
- Meanwhile, in a small bowl, whisk all dressing ingredients. Refrigerate until ready to use.
- Prep all the veggies for the salad.
- Once the pasta is done, drain and quickly rinse in cold water to cool.
- Transfer to a large bowl, and add in the veggies and dressing. Toss well to combine.
- Enjoy!
Notes
- Pasta: use your favorite kind and shape.
- Veggies: We love adding some crunch into the pasta salad. You may add finely chopped carrots. If you like peas, you may add them as well,
- Greek yogurt: the idea is to skip the mayo. So use any plain yogurt you have handy. Use a dairy-free option for a vegan-friendly option.
- Store leftovers in an airtight container in the fridge for up to 5 days.
- Do not overcook the pasta. Cook it close to al dente if possible.
- Rinse out the pasta with cold water to stop it from cooking. You do not want a mushy pasta salad.
- optional: for a hint of sweetness to balance out the acidity, try adding a tablespoon of honey.
Nutrition
Serving: 1cup | Calories: 166kcal | Carbohydrates: 32g | Protein: 10g | Fat: 1g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 2mg | Sodium: 367mg | Potassium: 262mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1141IU | Vitamin C: 40mg | Calcium: 79mg | Iron: 2mg