Macaroni Salad
Prep time
Cook time
Total time
Recipe type: Sides
Makes: 6 side dish portions
  • 8 ounces elbow macaroni
  • ¾ cup diced celery
  • ⅓ cup finely diced red bell pepper
  • 6 ounces plain nonfat Greek yogurt
  • 2 tablespoons mayonnaise
  • 2 tablespoons sweet relish
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon yellow mustard
  • 1 tablespoon cider vinegar
  • 1 teaspoon celery salt
  • ¼ teaspoon onion powder
  • ¼ teaspoon pepper
  1. Cook the elbow macaroni according to the package directions. Drain and rinse under cold water before adding to a large mixing bowl.
  2. Add all the remaining ingredients to the mixing bowl, and fold together until all is well combined.
  3. Cover, and refrigerate for at least 1 hour before serving.
Perfect Portion Macaroni Salad

For the perfect macaroni consistency, cook the pasta 1 minute less than you normally would, testing to see that it is just slightly more al dente than you prefer. The mustard and vinegar will continue cooking the pasta as it chills in the fridge, letting the dressing actually absorb into the macaroni itself.
Serving size: ½ cup Calories: 100
Recipe by The Perfect Portion at