Mayo-Free Macaroni Salad
A refreshing Macaroni Salad with Greek Yogurt dressing is light and flavorful - marvelous to share at any gathering!
Prep Time15 minutes mins
Cook Time15 minutes mins
Total Time30 minutes mins
Course: Side Dishes & Snacks
Cuisine: American
Servings: 6 Servings
Calories: 268kcal
Author: Julia
- 8 ounces pasta noodles I use gluten-free elbow macaroni
- ⅔ cup red bell pepper
- ½ cup red onion
- ⅓ cup celery
- 3 Tbsp chopped dill pickles or gherkins optional
- 3 hard boiled eggs chopped
Dressing:
- 2/3 cup Greek yogurt
- 3 Tbsp avocado oil
- 2 Tbsp rice vinegar
- 1 Tbsp pure maple syrup or cane sugar
- 1 large clove garlic
- 1 Tbsp dijon mustard or stone ground mustard
- ½ tsp sea salt to taste
- ¼ tsp black pepper to taste
Cook the macaroni noodles according to package instructions. Drain into a colander and immediately run cold water over the noodles to help cool them down and to remove excess starch.
While the noodles are cooking, add all of the ingredients for the dressing to a mixing bowl and stir together until well-combined.
Add the chopped bell pepper, red onion, celery, dill pickles and chopped hard-boiled eggs and stir well.
Transfer the cooked and cooled macaroni to the mixing bowl and stir everything together until combined.
Add sea salt and black pepper to taste. If desired, add more vinegar and/or mustard.
Serving: 1of 6 | Calories: 268kcal | Carbohydrates: 34g | Protein: 7g | Fat: 11g | Fiber: 2g | Sugar: 4g