Classic Macaroni Salad
This is the macaroni salad I grew up on – creamy, tangy, and loaded with crunchy vegetables. Using half Greek yogurt cuts some of the heaviness while keeping all the flavor.
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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.
Notes
Salad tastes better after sitting for a few hours as flavors meld.
Tried this recipe?Leave a comment below & let me know!