Macro Friendly Lightened Up Macaroni Salad
Packed with crunchy vegetables and a tangy dressing, this salad is perfect for summer barbecues or as a quick and easy side dish. This recipe swaps the traditional mayonnaise dressing with a creamy Greek yogurt base, adding a protein-packed twist to the classic dish.
Equipment
- 1 Large Pot
- 1 Cutting Board
- 1 Knife
- 1 Large bowl
- 1 Fork
- 1 Wooden spoon
Ingredients
- 8 oz. elbow macaroni
- ½ cup plain Greek yogurt
- ¼ cup light mayonnaise
- 1 tbsp vinegar, apple cider or white
- 1 tbsp sugar substitute
- 1 tsp Dijon mustard
- ½ cup diced cucumbers
- ½ cup diced red bell pepper
- ½ cup shredded carrots
- ¼ cup red onion
- 2 tbsp chopped fresh parsley
- Salt and pepper, to taste
Instructions
- Prep your vegetables: dice the cucumbers, red bell pepper, and red onion. Shred the carrots if needed.
- In a large pot, cook the macaroni according to the package instructions until al dente. Drain and rinse with cold water.
- In a large mixing bowl, whisk together the Greek yogurt, light mayonnaise, vinegar, sugar, Dijon mustard, salt, and pepper until smooth.
- Add the cooked macaroni, diced cucumbers, diced red bell pepper, diced red onion, shredded carrots, and chopped parsley to the bowl. Mix well until everything is evenly coated with the dressing.
- Chill the salad in the refrigerator for at least 30 minutes before serving.
- Serve chilled and enjoy!
Notes
- After cooking the pasta, rinse it with cold water to stop the cooking process and cool it down quickly. This will prevent the pasta from getting overcooked and sticking together.
- Nutrition information may vary depending on brands and ingredients used.
Nutrition
Serving: 1cupCalories: 197kcalCarbohydrates: 26.4gProtein: 8.9gFat: 4.7g
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