Description
A creamy and delicious macaroni salad that is perfect for gatherings and picnics.
Ingredients
Scale
- 8 ounces elbow macaroni
- 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 onion
- 1/2 cup sweet corn, drained
- 2 hard-boiled eggs, sliced
- 1/4 cup chopped dill
Instructions
- Boil the elbow macaroni in salted water until just tender, then drain and rinse with cold water to stop the cooking process. Allow it to cool completely.
- In a separate mixing bowl, combine the Greek yogurt, white wine vinegar, whole grain mustard, honey, sea salt, and black pepper, whisking until the mixture is creamy and well blended.
- Once the macaroni is cool, add it to the bowl along with the cucumber, yellow bell pepper, green onion, corn, and sliced hard-boiled eggs.
- Carefully mix all the ingredients together, ensuring everything is evenly coated with the dressing.
- Fold in the fresh dill for a burst of flavor.
- Cover the salad and let it chill in the refrigerator for at least 30 minutes to enhance the taste.
- Serve it cold and savor the delightful flavors!
Notes
- For an added crunch, toss in some chopped nuts or seeds.
- Experiment with different vegetables like cherry tomatoes or shredded carrots for a colorful twist.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing and Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 5g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 70mg