Healthy Macaroni Salad
This Healthy Macaroni Salad is made with a lighter dressing than the classic recipe and has chunks of hard boiled eggs and crisp vegetables! Serve this macaroni salad as a side dish at your next party, bbq or summer picnic!
Servings: 10 servings
Ingredients
- 1 16 oz. box elbow macaroni
- 1 cup bell peppers; finely diced any color; I love using a trio
- 1 cup celery; finely diced
- 1/2 cup yellow onion; finely diced
- 2 Tbsp. green onions; plus more for garnish
- 1/4 tsp. paprika
- 3 Tbsp. hard boiled eggs; roughly chopped
For the dressing
- 1/2 cup plain Greek or nonfat yogurt
- 3/4 cup mayonnaise
- 1 Tbsp. white vinegar
- 1 Tbsp. Dijon mustard
- 1 tsp. fresh or dried parsley
- 1 tsp. fresh or dried dill
- 1 Tbsp. fresh lemon juice plus the zest of 1 lemon
- 1/2 tsp. garlic powder
- 1/2 tsp. onion powder
- 1/2 tsp. salt
- 1/4 tsp. black pepper
Instructions
- Cook the noodles per package and drain in a colander and add to a large mixing bowl.
- In a medium bowl, whisk together all of the dressing ingredients and set aside.
- Stir in the eggs, bell peppers, celery, yellow onion and green onion until combined. Pour the dressing over the macaroni salad and mix well until combined. Taste and add more salt and pepper if needed. Top the macaroni salad with a few dashes of paprika and then place in the fridge until ready to eat.
Notes
- This Healthy Macaroni Salad can be stored in an airtight container in the refrigerator for up to 5 days. Make sure to give the macaroni salad a stir when you want to enjoy it again to combine all of the flavors that may have transferred to the bottom of the container.
- If you want to add a boost of protein, you can add a can or two of canned tuna to this macaroni salad!