Creamy Greek Yogurt Macaroni Salad Recipe
This Greek Yogurt Macaroni Salad is a light and creamy twist on the classic, made with protein-rich Greek yogurt instead of mayonnaise. It’s packed with crunchy vegetables, fresh herbs, and bright lemon flavor—perfect for picnics, BBQs, or meal prep.Quick to make and easy to customize, this healthy side dish is a refreshing addition to any summer menu.
Ingredients
- 2 cups elbow macaroni uncooked
- 1 cup plain Greek yogurt full-fat or low-fat
- 1 tablespoon Dijon mustard
- 2 tablespoons lemon juice freshly squeezed
- 1 clove garlic minced
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup chopped red bell pepper
- ½ cup chopped cucumber
- ½ cup chopped celery
- ¼ cup chopped red onion
- 2 tablespoons fresh dill chopped (or 1 teaspoon dried dill)
- ¼ cup crumbled feta cheese optional
- ¼ cup sliced black olives optional
- 1 tablespoon chopped fresh parsley optional garnish
Instructions
Cook the Macaroni
- Boil your pasta in salted water until al dente. Drain and rinse with cold water to stop the cooking and cool it down quickly.
Mix the Dressing
- In a large bowl, whisk together Greek yogurt, lemon juice, Dijon mustard, garlic, salt, pepper, and chopped dill until smooth and well combined.
Add the Veggies and Pasta
- Toss the cooled macaroni into the bowl along with chopped veggies and any add-ins like feta or olives. Mix until everything is evenly coated.
Chill Before Serving
- Let the salad rest in the refrigerator for at least 30 minutes to allow the flavors to meld. Stir again before serving.
Adjust Seasoning if Needed
- After chilling, taste and add a bit more lemon juice, salt, or herbs if desired.