The best summertime macaroni salad! Just like what you remember eating as a kid but here it's made a little healthier with Greek yogurt in the dressing. It's layered with colorful veggies and sure to satisfy!
Ready in: 35minutes
1/2cupHellmann's or Best Foods Mayonnaise
1/2cupplain Greek yogurt*
1 1/2Tbspwhite wine vinegar
2tspdijon mustard,**then more to taste (I like about 4 tsp)
Salt and freshly ground black pepper
8ozdry elbow macaroni
2steamed or hard boiled eggs, peeled and chopped
1cupdiced red bell pepper
1cupmatchstick carrots, roughly chopped
1/4cupdiced red onion
1 - 2Tbspminced fresh parsley
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.
*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.