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This quick and easy recipe for The Best Classic Macaroni Salad is perfect for your next picnic, get-together, or holiday gathering! I’ve also shared simple substitutions to lighten up the recipe without sacrificing flavor and taste. The dressing for this recipe is a tangy, creamy sauce made with a traditional mayo and sour cream base. For extra flavor, I add red bell peppers, celery, onion, and pickle relish. This Classic Macaroni Salad Recipe is so good and you’ll find it to be a great go-to recipe.
Recipes Similar to Macaroni Salad Classic Light Recipe:
Mexican Black Bean Quinoa Salad
Family-Friendly Healthy Mac and Cheese
What Healthier Ingredients Make This Salad?
To make this recipe healthier, I like to use whole wheat pasta or high protein pasta. Whole wheat pasta has a few more servings of whole grains in comparison to traditional pasta and high protein pasta is made with extra protein for each serving. To make a lighter dressing, I substitute with nonfat Greek yogurt and light mayo. This will save on fat and calories per serving. In addition, adding crunchy fresh veggies packs in more fiber and protein to the recipe.
Bring this salad to a picnic, cookout, or just make a big bowl for lunch. For more picnic recipes, try my Chickpea Pearl Couscous Salad with Vegetables!
Ingredients in Macaroni Salad Classic Light Recipe
- elbow macaroni pasta (skinny swap whole-wheat elbow macaroni)
- mayonnaise (skinny swap light mayonnaise)
- plain Greek yogurt (skinny swap nonfat Greek yogurt)
- apple cider vinegar
- sweet pickle relish
- yellow mustard
- celery
- green onions
- red bell pepper
- salt
- black pepper
- sugar
How to Make Macaroni Salad Classic Light Recipe
Cook the pasta according to package directions for al dente.
While the pasta is cooking, make the dressing. In a large bowl, stir together the yogurt, mayonnaise, apple cider vinegar, pickle relish, mustard, sugar, salt and black pepper.
Drain the cooked noodles and run them under cold water to quickly cool them down. Add the noodles to the dressing bowl.
Add the celery and red pepper, and gently stir to combine and evenly cover with the dressing.
Top with green onions. Chill before serving if possible.
The Best Classic Macaroni Salad
Ingredients
- 1 pound elbow macaroni (skinny swap whole wheat or protein added)
- 1/2 cup plain, Greek yogurt (skinny swap non-fat Greek yogurt)
- 3/4 cup Mayonnaise (skinny swap light mayonnaise)
- 2 tbsp Apple Cider Vinegar (can sub white vinegar)
- 2 tbsp Sweet Pickle Relish
- 2 tsp Yellow Mustard
- 1.5 tbsp sugar
- 2 ribs Celery, sliced (about 1 cup)
- 2 Green Onions, thinly sliced
- 1 Red Bell Pepper, diced
- 1/2 tsp Salt
- 1/4 tsp Black Pepper
Instructions
- Cook the pasta according to package directions for al dente.
- While the pasta is cooking, make the dressing. In a large bowl, stir together the yogurt, mayonnaise, apple cider vinegar, pickle relish, mustard, sugar, salt, and black pepper.
- Drain the cooked noodles and run them under cold water to quickly cool them down. Add the noodles to the dressing bowl.
- Add the celery and red pepper, and gently stir to combine and evenly cover with the dressing.
- Top with green onions.
- Chill before serving if possible.
Nutrition
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