This classic macaroni salad brings back the best summer memories: cool, creamy, and full of color. This version trims calories without sacrificing flavor by combining mayonnaise with plain low-fat Greek yogurt in the dressing. The result is a bright, tangy dressing that clings to tender elbow macaroni and crisp vegetables. It’s a great side for barbecues, potlucks, picnics, or a simple weeknight meal.
Why this version works: using half mayonnaise and half Greek yogurt keeps the familiar rich flavor while reducing overall fat and adding a subtle tang from the yogurt. If you prefer a more indulgent salad, you can replace the yogurt with all mayonnaise. The salad is highly adaptable — you can add pickles, peas, shredded cheese, or a scoop of tuna for protein.
This recipe uses hard-boiled eggs for extra creaminess and substance. A convenient way to cook eggs for salads is to use a pressure cooker or Instant Pot, which produces consistent results. After boiling, cool the eggs quickly in an ice bath, peel, and chop before adding them to the salad. Chilled eggs make the overall salad more refreshing and help the dressing cling better.
Classic Macaroni Salad
Serves 8–10
Ingredients:
8 ounces dry elbow macaroni
1/2 cup Best Foods mayonnaise (or your preferred brand)
1 cup low-fat plain Greek yogurt
1 1/2 tablespoons white wine or rice vinegar
2 teaspoons Dijon mustard
2 teaspoons honey
1 teaspoon salt, or to taste
1 teaspoon freshly ground black pepper
1 tablespoon Onera seasoning (or your favorite seasoning blend)
4–5 hard-boiled eggs, peeled and chopped
1 red bell pepper, diced
1 cup matchstick carrots (or shredded carrots)
1 cup diced celery
1/2 cup diced red onion
1 tablespoon fresh parsley, chopped
Directions:
1. Cook the macaroni according to the package directions until just tender. Drain and rinse with cold water to stop the cooking and cool the pasta completely.
2. In a medium mixing bowl, whisk together the mayonnaise, Greek yogurt, vinegar, Dijon mustard, honey, salt, pepper, and seasoning until smooth and well combined.
3. In a large bowl, combine the cooled macaroni with the chopped hard-boiled eggs, diced bell pepper, carrots, celery, and red onion.
4. Pour the dressing over the pasta and vegetables, add the chopped parsley, and toss gently until everything is evenly coated. Taste and adjust seasoning if needed.
5. Serve immediately chilled, or cover and refrigerate. For best texture and fresh flavor, consume within 3 days.
Tips and variations:
- If you like a little tang, add a tablespoon of sweet pickle relish or finely chopped dill pickles.
- To keep the salad lighter, swap full-fat mayonnaise for a lower-fat option or increase the Greek yogurt proportion.
- Try adding frozen peas (thawed) or canned corn for extra color and sweetness.
- For a smoky flavor, include a small amount of smoked paprika or chopped cooked bacon.
- Make the salad a day ahead: flavors meld and improve after a few hours, but keep it chilled and consume within the recommended storage time.
Serve this macaroni salad alongside grilled meats, sandwiches, or as part of a buffet. It’s an easy, satisfying side that appeals to both kids and adults and scales well for larger gatherings.