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+ servings

Macaroni Salad with Greek Yogurt

Kelly Jensen
Macaroni salad with Greek yogurt gets a modern makeover with Greek yogurt and fresh vegetables!  High in protein and easy to make.
5 from 9 votes
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Appetizer, For Entertaining, Side Dish
Cuisine American, Classic
Servings 8
Calories 270 kcal

Ingredients
  

  • 1 16 ounce box macaroni use gluten free if desired
  • 2 stalks celery diced (about 1/2 cup)
  • 2 large carrots diced (about 1/2 cup)
  • 1/2 bell pepper diced (about 1/4 cup)
  • 1/4 cup sweet onion chopped
  • 2 sweet pickle spears diced, or use relish
  • 1 cup greek yogurt plain nonfat
  • 1 teaspoon onion powder
  • 1 teaspoon sugar
  • Sea Salt and Black Pepper
  • Fresh parsley to garnish

Instructions
 

  • Bring a large pot of salted water to a boil. Add the macaroni and cook to package directions. Rinse the macaroni noodles under cold water, drain, and set aside until cooled.
  • In a large bowl add the cooled macaroni and the rest of the ingredients to the bowl. Stir well to combine. Taste for flavor and add any additional spices, salt, or pepper as needed. Garnish with parsley if desired.
  • Refrigerate overnight in an airtight container. Remove from fridge right before serving, enjoy! Leftovers will last up to 2 days in the refrigerator.

Nutrition

Calories: 270kcalCarbohydrates: 3gProtein: 12gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 1mgSodium: 24mgPotassium: 111mgFiber: 1gSugar: 2gVitamin A: 2826IUVitamin C: 11mgCalcium: 24mgIron: 1mg
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