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–+ servings
Macaroni salad served in a large bowl.
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4.80 from 10 votes

Healthy Macaroni Salad with Hard Boiled Eggs and Greek Yogurt

This deliciously creamy Healthy Macaroni Salad Recipe is loaded with elbow macaroni, red onion, bell pepper, pickles and hard boiled eggs; all tossed in a creamy, flavorful dressing. The only side dish you’ll need for summer barbecues, parties, potlucks or get togethers!
Prep Time15 minutes
Cook Time8 minutes
Total Time23 minutes
Course: salad, sides
Cuisine: American
Diet: Gluten Free, Vegetarian
Servings: 8 servings
Calories: 305kcal
Author: Dani Spies

Ingredients

For the salad

  • 12 ounces elbow macaroni I used brown rice pasta
  • 1/2 cup red onion finely diced
  • 1/2 cup celery finely diced
  • 1/2 cup yellow bell pepper diced
  • 1/2 cup orange bell pepper diced
  • 1/3 cup gherkins pickles diced
  • 3 hard boiled eggs chopped

For the dressing

  • 1/2 cup mayonnaise
  • 1/2 cup 2% Greek yogurt
  • 1 tablespoon red wine vinegar
  • 1 teaspoon honey
  • 2 teaspoon dijon mustard
  • 1 garlic crushed
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon black pepper

Instructions

  • Cook macaroni according to the package instructions. Drain well and drizzle with a teaspoon of extra virgin olive oil so the noodles don’t stick together. In a large bowl, combine macaroni, red onion, celery, and bell pepper, pickles and eggs. Set aside.
    Combining macaroni with veggies in a large bowl.
  • In spouted cup or medium bowl, combine mayonnaise, Greek yogurt, red wine vinegar, honey, dijon mustard, garlic, salt and pepper. Whisk until well combined.
    Making dressing for macaroni salad.
  • Pour the dressing over the macaroni salad and gently toss until everything is well combined.
    Pouring the dressing over the macaroni salad.
  • Enjoy immediately or cover and chill until ready to serve.
    Creamy macaroni salad in a large bowl.

Video

Notes

  • To make ahead - This creamy macaroni salad is a great recipe to make in advance to really let the flavors develop. You can make it up to two days ahead of time.
  • Storage - Store leftover salad in an airtight container in the refrigerator for up to 4 days. Give it a good stir before serving.
  • Freezing - I do not recommend freezing this salad recipe. The creamy dressing will not have the same texture or taste the same frozen and then thawed. It’s best to make this fresh and enjoy it within 4 days. You can also cut this recipe in half if you are serving fewer people.

Nutrition

Serving: 1serving | Calories: 305kcal | Carbohydrates: 36g | Protein: 10g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 76mg | Sodium: 333mg | Potassium: 221mg | Fiber: 2g | Sugar: 4g | Vitamin A: 458IU | Vitamin C: 30mg | Calcium: 45mg | Iron: 1mg