Greek Yogurt Macaroni Salad
This Greek yogurt macaroni salad is a more nutritious version of the classic picnic dish!
Servings 6 servings
Calories 209kcal
Ingredients
For the macaroni salad:
- 8 oz Living NOW® Gluten-Free Organic Quinoa Macaroni (dry)
- 2 stalks celery, diced
- ¾ cup diced red bell pepper
- ½ cup shredded carrots
- ⅓ cup finely diced sweet gherkins pickles
- ⅓ cup finely diced red onion
For the dressing:
- ¾ cup plain nonfat Greek yogurt
- ¼ cup light mayonnaise
- 1 ½ tbsp red wine vinegar
- 2 tsp NOW® Manuka Honey
- 2 tsp Dijon mustard
- ¼ tsp salt
- ¼ tsp pepper
- ⅛ tsp garlic powder
Instructions
- Prepare the macaroni according to package instructions. Drain when done.
- Meanwhile, add the pepper, celery, pickles, red onion, and carrots to a large bowl. Add the cooked macaroni.
- In a medium bowl, combine the dressing ingredients: Greek yogurt, light mayo, red wine vinegar, honey, mustard, salt, pepper, and garlic powder. Whisk until well combined.
- Pour the dressing over the macaroni mixture and toss well until evenly coated. Refrigerate for an hour until chilled.* Enjoy!
Notes
- *This recipe is best enjoyed the day you make it. If you leave the salad in the fridge overnight or for several days, it can dry out. You can make it in advance, but if so, store the macaroni salad and the dressing separately until ready to serve, then toss it all together.
- If you are on a gluten-free diet, double check to ensure that the pickles and light mayo are gluten free. They almost always are, but it’s worth confirming.
- This makes six large side-dish servings of approximately 1 cup each.
209 calories, 3 g fat, 0 g saturated fat, 275 mg sodium, 39 g carbohydrate, 2.5 g fiber, 6.5 g sugar, 4 g added sugar, 7 g protein, Vitamin D: 0%, Calcium: 5%, Iron: 18%, Potassium: 4%, Vitamin C: 29%
Nutrition
Calories: 209kcal