Macaroni Salad
This macaroni salad is creamy, fresh, and full of flavor. Chopped veggies add great texture and the zesty sauce adds surprising brightness. Pasta salad is perfect for family gatherings, potlucks, or as a side to any easy weeknight meal!
Servings: 6
Ingredients
- 8 ounces elbow macaroni
- 4 ounces cheddar cheese, cubed
- 3 ribs celery, diced
- 2 cups shredded cabbage (you can use packaged coleslaw mix)
- 1 red bell pepper, diced
- ¼ cup chopped green onions
- ½ cup Mayonnaise
- ½ cup low-fat plain yogurt
- 1 tbsp apple cider vinegar
- 1 tbsp fresh lemon juice
- 2 tsp Dijon mustard
- 2 tsp honey
- ½ tsp garlic powder
- Salt and freshly ground black pepper to taste
Instructions
- Cook macaroni according to instructions on the package. Drain and rinse in cold water, Drain well.
- Transfer macaroni to a salad bowl and stir in cubed cheddar cheese, celery, cabbage, bell peppers, and green onions.
- In a bowl, combine mayonnaise, yogurt, apple cider vinegar, lemon juice, Dijon mustard, honey, garlic powder, salt, and pepper. Whisk until combined.
- Taste test the dressing and adjust accordingly.
- Pour dressing over salad and toss until everything is combined.
- Cover with plastic wrap and refrigerate for 30 minutes or up to 1 hour.
- Stir before serving.
- Best enjoyed the same day but macaroni salad will stay good refrigerated for 3 to 5 days.
