BEST MACARONI SALAD | healthy, deli-style recipe

12 ounces elbow macaroni I used brown rice pasta
1/2 cup red onion finely diced
1/2 cup celery finely diced
1/2 cup yellow bell pepper diced
1/2 cup orange bell pepper diced
1/3 cup gherkins pickle diced
3 hard-boiled eggs chopped
For the dressing
1/2 cup mayonnaise
1/2 cup 2% Greek yogurt
1 tablespoon red wine vinegar
1 teaspoon honey
2 teaspoon dijon mustard
1 garlic crushed
1/2 teaspoon sea salt
1/4 teaspoon black pepper

Cook macaroni according to the package instructions. Drain well and drizzle with a teaspoon of extra virgin olive oil so the noodles don’t stick together. In a large bowl, combine macaroni, red onion, celery, bell pepper, pickles, and eggs. Set aside.

In a spouted cup or medium bowl, combine mayonnaise, Greek yogurt, red wine vinegar, honey, dijon mustard, garlic, salt, and pepper. Whisk until well combined.

Pour the dressing over the macaroni salad and gently toss until everything is well combined.

Enjoy immediately or cover and chill until ready to serve.

To make ahead – This creamy macaroni salad is a great recipe to make in advance to really let the flavors develop. You can make it up to two days ahead of time.


Storage – Store leftover salad in an airtight container in the refrigerator for up to 4 days. Give it a good stir before serving.

Freezing – I do not recommend freezing this salad recipe. The creamy dressing will not have the same texture or taste the same frozen and then thawed. It’s best to make this fresh and enjoy it within 4 days. You can also cut this recipe in half if you are serving fewer people.


Serving: 1serving | Calories: 305kcal | Carbohydrates: 36g | Protein: 10g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 76mg | Sodium: 333mg | Potassium: 221mg | Fiber: 2g | Sugar: 4g | Vitamin A: 458IU | Vitamin C: 30mg | Calcium: 45mg | Iron: 1mg

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