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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.
Course Salad, Side Dish
Cuisine American, Italian
Prep Time 10 minutes minutes
Cook Time 15 minutes minutes
Total Time 25 minutes minutes
Servings 8
Calories 166kcal
- 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
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!
- 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.
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