Macaroni Salad
This recipe is the perfect way to treat yourself or your loved ones to something special. Creamy, crunchy, and irresistibly delicious, it’s sure to become a favorite in your home.
Servings 8
Ingredients
Dressing:
- 1/2 cup Hellmann's / Best Foods Mayonnaise
- 1/2 cup plain Greek yogurt
- 2 teaspoon dijon mustard ** then more to taste (I like about 4 teaspoon)
- 2 teaspoon honey
- Salt and freshly ground black pepper
Macaroni Salad:
- 8 oz dry elbow macaroni
- 2 steamed or boiled eggs peeled and chopped
- 1 cup diced red bell pepper
- 1 cup matchstick carrots chopped
- 3/4 cup diced celery
- 1/4 cup diced red onion
- 1 - 2 tablespoon minced fresh parsley
Instructions
- Cook the macaroni in salted water according to the package instructions (Add about 1/2 tablespoon of salt in the water).
- Drain the pasta and rinse with cold water until fully cooled. Let it drain thoroughly.
- In a medium mixing bowl, stir together the mayonnaise, Greek yogurt, mustard, and honey.
- Season with salt and pepper to taste (start with about 1/2 teaspoon salt and 1/4 teaspoon pepper, then adjust after mixing the dressing with the pasta).
- In a large mixing bowl, combine the well-drained macaroni, eggs, bell pepper, carrots, celery, and onion (for extra color, set aside some veggies to sprinkle on top).
- Pour the dressing over the salad, add parsley, and toss everything until evenly coated.
- Serve immediately or refrigerate for up to 1 day.
Notes
*For a richer, creamier dressing, you can skip the Greek yogurt and use 1 cup of mayonnaise, adding a few tablespoons of milk to thin it out.
**If you don't have Dijon mustard, you can use any other mustard you have on hand.
Feel free to get creative with mix-ins! You don’t have to stick to the ones listed. Try adding minced baby dill pickles, pickle relish, green onions or chives, paprika, capers, cucumbers, or tomatoes for extra flavor.