Tangy Classic Macaroni Pasta Salad
This classic macaroni salad is loaded with flavor from tangy greek yogurt, mayo, staple vegetables, and al dente pasta.
Servings: 6 servings
Calories: 423kcal
Equipment
- large pot
- mixing bowls
Ingredients
- 12 oz Cavatappi cooked then strained and cooled
- ¾ cup Mayo
- ¼ cup Greek yogurt
- 1 tablespoon Apple cider vinegar
- ½ cup Diced celery
- ½ cup Shredded carrot
- 3 tablespoon Sweet relish
- 1 teaspoon Dijon mustard
- 1 teaspoon Salt
- ½ teaspoon Cracked black pepper
Instructions
- Cook pasta and cool completely.
- While the pasta cools, mix together the mayonnaise, greek yogurt, apple cider vinegar, sweet relish, and dijon mustard.
- Add the shredded carrots and diced celery to the bowl of cooled pasta.
- Pour the dressing mixture into the pasta bowl and stir and fold to ensure all the pasta and vegetables are coated with the dressing evenly. Season with salt and pepper to taste.
- Chill at least 1-2 hours before serving.
Notes
Let the pasta salad chill. After you assemble the macaroni salad, let it sit in the fridge for at least an hour before serving. This allows the ingredients to marinade and build more flavor.
Cool the pasta completely before adding the other ingredients and mixing with the mayonnaise and greek yogurt
To save time, buy pre-shredded carrots instead of shredding yourself. There is truly zero need to have to do everything by hand and from scratch, so if you can cut corners and save some time, pre-shredded carrots is a perfect way to do it.
Nutrition
Calories: 423kcal | Carbohydrates: 47g | Protein: 9g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 12mg | Sodium: 656mg | Potassium: 210mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1932IU | Vitamin C: 1mg | Calcium: 33mg | Iron: 1mg
