Easy Macaroni Salad
Easy homemade macaroni salad recipe with Greek yogurt dressing, fresh vegetables, and healthier ingredients for delicious summer sides.
Ingredients
- 1 pound elbow macaroni pasta
- 1/2 cup plain Greek yogurt
- 1/3 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 2 medium carrots, finely diced
- 1 red bell pepper, diced into small pieces
- 4 stalks green onions, thinly sliced
- 1/2 cup diced celery
- 1/4 cup fresh parsley, finely chopped
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1 tablespoon fresh lemon juice
- 2 tablespoons reserved pasta water
Instructions
- 1
Bring a large pot of salted water to a rolling boil over high heat.
- 2
Add the elbow macaroni and cook according to package directions until al dente, about 8-10 minutes.
- 3
Drain the pasta in a colander and immediately rinse under cold running water to stop the cooking process, then set aside to cool slightly.
- 4
Whisk together the Greek yogurt, mayonnaise, apple cider vinegar, Dijon mustard, and fresh lemon juice in a large mixing bowl until the dressing is smooth and creamy.
- 5
Fold the cooled pasta into the dressing along with the diced carrots, red bell pepper, sliced green onions, celery, and fresh parsley.
- 6
Season the salad generously with sea salt, black pepper, and garlic powder, then toss everything together until every piece of pasta is evenly coated.
- 7
Add the reserved pasta water one tablespoon at a time if the salad seems too thick, stirring gently until you reach your desired consistency.
- 8
Taste and adjust seasonings as needed, adding more salt, pepper, or lemon juice to brighten the flavors.
- 9
Cover the salad with plastic wrap and refrigerate for at least 2 hours before serving to allow the flavors to develop.
- 10
Stir the salad gently before serving, adding a splash more pasta water if it has thickened too much during storage.
Variations & Substitutions
| Ingredient | Substitute | Notes |
|---|---|---|
| mayonnaise | plain Greek yogurt mixed with light mayo | Greek yogurt adds protein and probiotics for better gut health while reducing overall fat and calories |
| regular elbow pasta | whole wheat elbow pasta or chickpea pasta | Whole grains and legume-based pastas provide more fiber and have a lower glycemic impact on blood sugar |
| standard salt | sea salt or kosher salt with reduced quantity | Using less salt overall reduces sodium intake while sea salt provides trace minerals that support inflammation reduction |
| white vinegar | apple cider vinegar | Apple cider vinegar contains beneficial enzymes and may help with blood sugar regulation and gut health |
| none | add 1/2 cup diced cucumber and 1/4 cup diced red onion | Additional fresh vegetables increase fiber content, prebiotics, and anti-inflammatory compounds |
Recommended Equipment
Tools that make this recipe easier
Nutrition Information
Per serving (serves 4)
| Calories | 420 |
| Total Fat | 15g |
| Saturated Fat | 2g |
| Cholesterol | 10mg |
| Sodium | 480mg |
| Carbohydrates | 54g |
| Fiber | 6g |
| Sugar | 5g |
| Protein | 16g |
This recipe was extracted from the original video source using AI. Nutritional information is estimated and may vary. Not a substitute for professional dietary advice. As an Amazon Associate, AlmostChefs earns from qualifying purchases. Product links are affiliate links — they cost you nothing extra but help support the site. Read full disclaimer
