Macaroni Salad With Yogurt
Equipment
- 1 Large pot
- 1 colander
- 1 large mixing bowl
- 1 Small mixing bowl
- 1 Whisk
- 1 Cutting board
- 1 Chef's knife
- 1 Wooden spoon or spatula
- 1 set measuring cups
- 1 set measuring spoons
Ingredients
- 2 cups elbow macaroni uncooked
- 4 cups water
- 1 tablespoon salt for boiling pasta
- 1 cup plain Greek yogurt
- 2 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 2 tablespoons lemon juice freshly squeezed
- 1 tablespoon apple cider vinegar
- 1 teaspoon honey
- 1 teaspoon salt
- 1 teaspoon black pepper freshly ground
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- 1 cup celery finely chopped
- 3/4 cup red bell pepper finely chopped
- 1/2 cup red onion finely chopped
- 1/2 cup cucumber seeded and finely chopped
- 1/2 cup carrots finely shredded
- 1/4 cup fresh parsley finely chopped
- 2 hard-boiled eggs optional; chopped
Instructions
- Bring the water and 1 tablespoon salt to a boil in a large pot over medium-high heat.
- Add the elbow macaroni and cook until al dente according to package directions, about 8 to 10 minutes.
- Drain the macaroni in a colander and rinse under cold running water until completely cool, then drain well.
- In a small mixing bowl, whisk together the Greek yogurt, mayonnaise, Dijon mustard, lemon juice, apple cider vinegar, honey, salt, black pepper, garlic powder, onion powder, and paprika until smooth.
- In a large mixing bowl, combine the cooled macaroni, celery, red bell pepper, red onion, cucumber, carrots, and parsley.
- Add the chopped hard-boiled eggs to the bowl if using.
- Pour the yogurt dressing over the macaroni mixture.
- Gently fold everything together with a wooden spoon or spatula until the pasta and vegetables are evenly coated.
- Taste and adjust seasoning with additional salt, pepper, or lemon juice if needed.
- Cover the bowl and refrigerate the macaroni salad for at least 30 minutes to allow the flavors to meld.
- Stir the salad again before serving and garnish with extra parsley if desired.
Notes
For best results, be sure the macaroni is fully cooled and well drained so the dressing clings instead of becoming watery, and chill long enough for the flavors to blend and the pasta to absorb some of the sauce. You can lighten the salad further by using all yogurt instead of part mayonnaise, or make it richer with an extra spoonful of mayo, and you can easily vary the crunch by swapping in diced celery root, green bell pepper, or even pickles. If the salad seems dry after chilling, loosen it with a spoonful of yogurt or a splash of milk, and always season again just before serving, since cold foods often need a bit more salt and acidity to taste bright.
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