Want a healthier alternative to your favourite paste salad? Look no further as the humble macaroni salad is getting a Mediterranean makeover. Greek yogurt is replacing most of the mayonnaise, creating a dish that delivers all the creamy satisfaction families crave while supporting a more balanced approach to everyday eating.
Greek yogurt macaroni salad
Serves 4-6 people | Prep: 15 minutes | Cook: 10 minutes | Total: 25 minutes
For the dressing:
- 1 cup Greek yogurt (plain, unsweetened)
- 2 tablespoons mayonnaise (add more to taste if desired)
- 2 tablespoons apple cider vinegar or lemon juice
- 1 tablespoon honey
- 1 tablespoon mustard (Dijon or yellow)
- 1 teaspoon garlic powder
- 1 teaspoon salt and black pepper to taste
- Optional: 1 tablespoon mild curry power
For the salad:
- 8 250 gr short pasta (macaroni or elbows or similar)
- 1½ cups frozen peas (no need to thaw)
- 1 medium red bell pepper, diced small
- 1 medium carrot, shredded
- 1 small onion, finely diced
- 1 rib celery, finely chopped
- ½ cup dill pickles, finely chopped
Instructions:
- Cook the pasta and peas: Bring a big pot of salty water to a boil. Add pasta and cook until just tender (check package time). When pasta is halfway done, add frozen peas right into the same pot.
- Drain and cool: Drain pasta and peas, then rinse under cold water for about 10 seconds to stop cooking. Let drain well.
- Make the dressing: In a small bowl, whisk together all dressing ingredients until smooth and creamy.
- Mix and chill: Put pasta and peas in a large bowl with all chopped vegetables. Pour dressing on top and gently stir until everything is coated. You can serve immediately but the salad is even better if made a day before serving and well chilled.
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