The best summertime macaroni salad recipe! Just like what you remember eating as a kid but this recipe is a little healthier! I use Greek Yogurt in the dressing. It’s layered with colorful veggies and sure to satisfy! This Classic Macaroni Salad is always a crowd pleaser! Make it with me!
I lighten up the dressing in this recipe by using half Best Foods Mayo and half low fat Greek Yogurt. The Best Foods Mayo gives it that delicious flavor, while the Greek Yogurt helps keep the calories down. If you aren’t worried about keeping the recipe healthy, feel free to use all Best Foods Mayo! I always recommend using Best Foods because it is truly the best flavored mayo!
This recipe calls for hard boiled eggs. My favorite new way to cook hard boiled eggs is using my Instant Pot! Here is the link to that recipe! https://alexdaynes.com/2017/07/instapot-boiled-eggs.html .
Classic Macaroni Salad
Serves 8-10
8 ounces dry elbow macaroni
1/2 cup Best Foods Mayo
1 Cup low fat Plain Greek Yogurt
1 1/2 tablespoons white wine or rice vinegar
2 teaspoons dijon mustard
2 teaspoons honey
1 teaspoon salt
1 teaspoon pepper
1 TBSP Onera seasoning
4-5 hard boiled eggs, peeled and chopped
1 diced red bell pepper
1 cup matchstick carrots
1 cup diced celery
1/2 cup diced red onion
1 tablespoon fresh parsley, diced
Cook macaroni according to directions on the package. Drain and rinse with cold water until cooled completely.
In a medium mixing bowl, stir together mayonnaise, Greek yogurt, vinegar, mustard, honey, and season with salt & pepper and Onera seasoning.
Add macaroni to a large mixing bowl along with hard boiled eggs, bell pepper, carrots, celery, and onion.
Pour dressing over top, add parsley and toss the mix until it is evenly coated. Serve or store in the fridge for no longer than 3 days.
Print this Classic Macaroni Salad recipe here
