Description
A creamy and delicious macaroni salad perfect for any gathering.
Ingredients
Scale
- 8 ounces elbow pasta
- 1 cup Greek yogurt
- 2 tablespoons white wine vinegar
- 1 tablespoon whole grain mustard
- 1 teaspoon honey
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 1 cup chopped cucumber
- 1/2 cup diced yellow bell pepper
- 1/2 cup finely chopped green onions
- 1/2 cup sweet corn, drained
- 2 hard-boiled eggs, diced
- 1/4 cup fresh dill, chopped
Instructions
- Begin by boiling the elbow pasta in salted water until just tender, then drain and rinse under cold water to halt the cooking process. Allow it to cool completely.
- In a spacious mixing bowl, combine Greek yogurt, white wine vinegar, whole grain mustard, honey, sea salt, and black pepper. Whisk until the mixture is creamy and well blended.
- Once the pasta has cooled, add it to the bowl along with the chopped cucumber, diced yellow bell pepper, green onions, sweet corn, and diced hard-boiled eggs.
- Gently mix everything together, ensuring the pasta is well coated with the dressing and the vegetables are evenly distributed.
- Fold in the fresh dill for a burst of flavor.
- Cover the bowl with plastic wrap and let it chill in the refrigerator for at least an hour to enhance the taste.
Notes
- For a zesty kick, add a splash of hot sauce or diced jalapeños.
- Swap out the elbow pasta for whole wheat or gluten-free pasta for a healthier option.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing and Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 5g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 70mg