Description
This Creamy Greek Yogurt Macaroni Salad is cool, creamy, tangy, and packed with crisp vegetables. Greek yogurt keeps the dressing fresh and bright, while dill, lemon, cucumber, and red bell pepper make every bite lively.
Ingredients
- 2 cups elbow macaroni, uncooked
- 1 cup plain Greek yogurt, full fat or low fat
- 1 tablespoon Dijon mustard
- 2 tablespoons freshly squeezed lemon juice
- 1 clove garlic, minced
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup chopped red bell pepper
- ½ cup chopped cucumber
- ½ cup chopped celery
- ¼ cup chopped red onion
- 2 tablespoons chopped fresh dill, or 1 teaspoon dried dill
- ¼ cup crumbled feta cheese, optional
- ¼ cup sliced black olives, optional
- 1 tablespoon chopped fresh parsley, optional garnish
Instructions
- Cook the macaroni: Bring a large pot of salted water to a boil. Add the elbow macaroni and cook for 7 to 9 minutes, until al dente, then drain and rinse under cool water.
- Make the dressing: In a large bowl, whisk the Greek yogurt, Dijon mustard, lemon juice, garlic, salt, and black pepper until smooth and creamy.
- Add the vegetables: Stir in the red bell pepper, cucumber, celery, red onion, and dill. The vegetables should be chopped small enough to spread evenly through the salad.
- Combine the pasta: Add the cooled macaroni to the bowl and fold gently until every piece is coated in the yogurt dressing.
- Finish the salad: Fold in the feta cheese and black olives if using. Taste and adjust with a little more lemon juice, salt, or pepper.
- Chill and serve: Cover and refrigerate for at least 20 minutes. Stir again before serving and garnish with parsley if desired.
- Prep Time: 15 mins
- Cook Time: 9 mins
- Cuisine: Greek Inspired