Super CREAMY Macaroni Salad | Spring Macaroni Salad

mayonnaise

🥗Healthier: Greek yogurt

💰Cheaper: store-brand mayonnaise

Greek yogurt reduces calories while adding creaminess.

sour cream

🥗Healthier: plain yogurt

💰Cheaper: cream cheese

Plain yogurt is lower in fat and calories.

elbow macaroni

🥗Healthier: whole wheat pasta

💰Cheaper: shell pasta

Whole wheat pasta adds fiber.

hard-boiled eggs

🥗Healthier: tofu

💰Cheaper: egg substitute

Tofu provides protein without cholesterol.

Bring 2 L of water to a boil in a pot.

Add 1 tbsp of salt to the boiling water.

Add 1 and 1/2 cups of elbow macaroni to the pot and stir.

Cook the macaroni on medium heat until al dente, stirring occasionally.

Two minutes before the macaroni is done, add chopped asparagus and 1 cup of frozen green peas to the pot.

Drain the macaroni and vegetables, then run cold water through them to stop the cooking process.

In a skillet, cook 5 strips of bacon until crispy, then chop into bite-sized pieces.

Chop 2 boiled eggs and add them to the bowl.

Finely dice 1/4 of a red onion and add to the bowl.

Chop 1 tbsp of dill and some fresh parsley, then add to the bowl.

In a separate bowl, mix together 1 cup of mayo, 1/2 cup of Greek yogurt, 1 tbsp of dijon mustard, 1 tsp of garlic powder, 1 tbsp of sugar, a little salt, 1/4 tsp of black pepper, and 2 tbsp of apple cider vinegar until smooth.

Add 2/3 of the dressing to the bowl and mix gently to combine.

Cover the salad and refrigerate for 4 hours.

After refrigeration, add the remaining 1/3 of the dressing to the salad and mix gently again.

Garnish with finely chopped parsley before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens