Macaroni Salad
Ingredients
- 8 oz dry elbow macaroni
- 2 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
- Dressing:
- 1/2 cup 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
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.
- Note: 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.
- Recipe Type : 4th of July, Holiday and Seasonal, Salads and Dressings, Side Dishes and Vegetables
Comments are closed.