Serves 8
60 min
Lightened Up Macaroni Salad
Recipe GLPR698de5a3969fad
A refreshing take on classic macaroni salad that uses Greek yogurt alongside a modest amount of mayonnaise for a lighter, protein-rich dish. Hard-boiled eggs, crisp celery, and sweet onions combine with elbow noodles in a creamy dressing finished with a hint of paprika. Perfect as a side dish or light main course, chilled and ready to serve.
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Ingredients
6 cups water
3 cups elbow macaroni noodles
5 large eggs
1 cup onion, diced small
1 cup celery, diced small
1 cup Greek yogurt
¼ cup mayonnaise
½ tsp paprika
Directions
Bring 6 cups of water to a boil in a large pot. Add the elbow macaroni and stir. Return to a boil and cook for about 10 minutes until the pasta is tender but not mushy. Drain the noodles in a colander and transfer to a large bowl to cool to room temperature.
While the pasta cooks, place the 5 eggs in a medium pot and cover with just enough cold water. Bring to a boil over high heat, then remove from heat, cover the pot with a lid, and let sit for 15 minutes to hard-cook the eggs.
After 15 minutes, carefully drain the hot water and rinse the eggs under cool running water until they are completely cool. Peel the cooled eggs, then slice or chop them and set aside.
Add the diced onion and diced celery to the cooled pasta in the bowl and mix well until evenly distributed.
In a small bowl, whisk together the Greek yogurt and mayonnaise until smooth and fully combined. Pour this dressing over the pasta and vegetable mixture and fold gently but thoroughly until all ingredients are coated.
Taste the salad and season with salt to your preference. Gently arrange the sliced hard-boiled eggs on top of the salad and sprinkle with paprika if desired.
Cover and refrigerate the salad for at least 1 hour before serving to allow the flavors to meld and the dish to chill completely.
