Classic Macaroni Salad
This is the macaroni salad I grew up on - creamy, tangy, and loaded with crunchy vegetables. Using half Greek yogurt cuts some of the heaviness while keeping all the flavor.
Ingredients
Ingredients (~6 servings)
- 1/2 cup Hellmann's mayonnaise
- 1/2 cup plain Greek yogurt
- 1 1/2 Tbsp white wine vinegar
- 1 Tbsp Dijon mustard, start here, add more to taste
- 2 tsp honey
- Salt and freshly ground black pepper
- 6 oz dry elbow macaroni
- 2 hard boiled eggs, peeled and chopped
- 1 cup diced red bell pepper
- 3/4 cup matchstick carrots, roughly chopped
- 3/4 cup diced celery
- 1/4 cup diced red onion
- 2 Tbsp minced fresh parsley
Instructions
- Cook macaroni in salted water according to package directions.
- Drain pasta and rinse with cold water until completely cool.
- Whisk mayonnaise, yogurt, vinegar, mustard, and honey in a bowl.
- Season dressing with salt and pepper to taste.
- Combine cooled macaroni, chopped eggs, bell pepper, carrots, celery, and red onion in a large bowl.
- Pour dressing over vegetables and pasta, add parsley, and toss to coat.
- Adjust seasoning as needed.
- Refrigerate for best flavor.
Notes
Salad keeps well for 1 day. Flavors improve after chilling.