Homemade Macaroni Salad!
A classic pasta salad recipe made with tender macaroni tossed with
colorful veggies and eggs, and covered in a rich and creamy dressing.
Classic Macaroni Salad
- Servings: 8 servings
- Prep Time 15 minutes
- Cook Time 20 minutes
- Total Time 35 minutes
Ingredients
Dressing:
- 1/2 cup Hellmann's or Best Foods Mayonnaise
- 1/2 cup plain Greek yogurt*
- 1 1/2 Tbsp white wine vinegar
- 2 tsp dijon mustard,** then more to taste (I like about 4 tsp)
- 2 tsp honey
- Salt and freshly ground black pepper
Macaroni Salad:
- 8 oz dry elbow macaroni
- 2 steamed or hard boiled eggs , peeled and chopped
- 1 cup diced red bell pepper
- 1 cup matchstick carrots , roughly chopped
- 3/4 cup diced celery
- 1/4 cup diced red onion
- 1 - 2 Tbsp minced fresh parsley
Instructions
-
Cook macaroni in salted water according to directions on package (I added about 1/2 tbsp salt to the water).
-
Drain and rinse with cold water until completely cool. Let drain very well.
-
In a medium mixing bowl stir together mayonnaise, Greek yogurt, vinegar, mustard, honey, and season with salt and pepper to taste (start with about 1/2 tsp salt and 1/4 tsp pepper then add more salt after you've added the dressing to the pasta).
-
Add well drained macaroni to a large mixing bowl along with eggs, bell pepper, carrots, celery and onion (if you like to have some color over you salad I like set aside some of the veggies to sprinkle over the top).
-
Pour dressing over top, add in parsley and toss mixture to evenly coat. Serve or store in refrigerator up to 1 day.
Recipe Notes
- *If you want an even richer, creamier dressing you can omit Greek yogurt, just use 1 cup mayonnaise and a few tablespoons milk to thin.
- **If you don't have Dijon on hand, feel free to use a different type of mustard instead.
- Try it with other mix-ins. You don't have to use those listed. Some ideas include - minced baby dill pickles, pickle relish, bacon, green onions or chives, paprika, capers, cucumbers or tomatoes.
