Ingredients (~6 servings)
- 1/2 cup Hellmann’s mayonnaise
- 1/2 cup plain Greek yogurt
- 1 1/2 Tbsp white wine vinegar
- 1 Tbsp Dijon mustard (start here, add more to taste)
- 2 tsp honey
- Salt and freshly ground black pepper
- 6 oz dry elbow macaroni
- 2 hard boiled eggs, peeled and chopped
- 1 cup diced red bell pepper
- 3/4 cup matchstick carrots, roughly chopped
- 3/4 cup diced celery
- 1/4 cup diced red onion
- 2 Tbsp minced fresh parsley
Cook the Macaroni
Cook the elbow macaroni in well-salted water according to package directions – I add about 1/2 Tbsp salt to the water.
Drain and immediately rinse with cold water until the pasta is completely cool; This stops the cooking and prevents mushy macaroni.
Let the pasta drain really well in the colander – any excess water will dilute your dressing.
Make the Dressing
In a medium bowl, whisk together the mayonnaise, Greek yogurt, vinegar, mustard, and honey.
Season with about 1/2 tsp salt and 1/4 tsp pepper to start.
Taste and adjust – I usually end up using closer to 1 Tbsp total of Dijon mustard because I like the tang.
Assemble the Salad
Add the well-drained macaroni to a large mixing bowl along with the chopped eggs, bell pepper, carrots, celery, and red onion.
If you want some color on top, set aside a handful of the diced vegetables before mixing.
Pour the dressing over everything, add the parsley, and toss until everything is evenly coated.
Taste and add more salt, pepper, or mustard as needed – the flavors will meld as it sits.
Serve immediately or refrigerate for up to 1 day. The salad actually tastes better after sitting for a few hours.
Classic Macaroni Salad
Ingredients
Ingredients (~6 servings)
- 1/2 cup Hellmann’s mayonnaise
- 1/2 cup plain Greek yogurt
- 1 1/2 Tbsp white wine vinegar
- 1 Tbsp Dijon mustard start here, add more to taste
- 2 tsp honey
- Salt and freshly ground black pepper
- 6 oz dry elbow macaroni
- 2 hard boiled eggs peeled and chopped
- 1 cup diced red bell pepper
- 3/4 cup matchstick carrots roughly chopped
- 3/4 cup diced celery
- 1/4 cup diced red onion
- 2 Tbsp minced fresh parsley
Instructions
- Cook elbow macaroni in salted water according to package directions.
- Drain and rinse with cold water until completely cool.
- Let pasta drain well in colander to remove excess water.
- Whisk together mayonnaise, Greek yogurt, vinegar, Dijon mustard, and honey in a medium bowl.
- Season with salt and pepper, then taste and adjust mustard to preference.
- Combine cooled pasta, hard boiled eggs, red bell pepper, carrots, celery, and red onion in a large bowl.
- Pour dressing over pasta mixture, add parsley, and toss until evenly coated.
- Taste and adjust seasonings as needed.
- Serve immediately or refrigerate up to 1 day.
