Classic Taste With New Potential

In pinch and don’t have elbow macaroni? Try using different kinds of noodles such as spirals or small shells. I love that there are also gluten free pasta options for those with dietary restrictions or preferences.

Speaking of substituting, Jayclyn took this recipe to a healthier level by doing a few substitutions of her own.

This recipe is my favorite classic macaroni salad recipe, it’s nothing super fancy it’s just that delicious comfort food you remember growing up, plus I made it a little healthier by subbing out half the mayonnaise with Greek yogurt.

• 8 oz. dry elbow macaroni
• 1/2 cup Hellmann’s or Best Foods Mayonnaise
• 1/2 cup fat-free or low-fat plain Greek yogurt
• 1 1/2 Tbsp white wine vinegar
• 2 tsp dijon mustard
• 2 tsp Sue Bee honey
• Salt and freshly ground black pepper
• 2 steamed or hard boiled eggs, peeled and chopped
• 1 cup diced red bell pepper
• 1 cup matchstick carrots, roughly chopped
• 3/4 cup diced celery
• 1/4 cup diced red onion
• 1 Tbsp minced fresh parsley

Directions

• Cook macaroni in salted water according to directions on package (I added about 1/2 tbsp salt to the water). Drain and rinse with cold water until completely cool. Let drain very well.
• In a medium mixing bowl stir together mayonnaise, Greek yogurt, vinegar, mustard, honey, and season with salt and pepper to taste
• Add drained macaroni to a large mixing bowl along with eggs, bell pepper, carrots, celery, and onion (if you like to have some color over you salad I like to set aside some of the veggies to sprinkle over the top).
• Pour dressing over top, add in parsley and toss mixture to evenly coat. Serve or store in refrigerator up to 1 day.

Quick tip: If you are going to serve this salad later, consider putting all the ingredients in resealable bags of air tight containers and assemble an hour prior to serving.

Recipe and photo courtesy of  Jaclyn and Cooking Classy .