This classic summertime side dish is lightened up and delicious! Swap out whole grain pasta to bump up the fiber, and make the dressing with a mix of mayo and Greek yogurt to keep it on the lighter side (rather than using all mayo). My Skinny Macaroni Salad recipe is delicious and packed full of protein and fiber!
Get all of your ingredients out and wash your veggies!
Start cooking your pasta so you can make the dressing while it's cooking.
I like to chop my pepper and celery really thin... but chop it how you prefer!
Does anyone else enjoy chopping vegetables?! :)
Next, add all of your wet ingredients together in a large bowl. Add the pasta after it cools down.
Just mix it all together and you have your delicious high-fiber, protein packed macaroni salad! Yum!
Prep Time: 00:15 Cook Time: 00:10
- 1 (13.25 - ounce) box whole wheat elbow macaroni, dry
- 3/4 cup plain, nonfat greek yogurt
- 1/4 cup light mayonnaise
- 1/4 cup light sour cream
- 2 tablespoons white vinegar
- 1 tablespoon sweet pickle relish
- 2 teaspoons yellow mustard
- 2 ribs of celery, sliced (about 1 cup)
- 2 green onions, thinly sliced
- 1 red bell pepper, diced
- 1/2 teaspoons salt
- 1/4 teaspoon black pepper
Cook the pasta according to package directions for al dente.
While the pasta is cooking, make the dressing. In a large bowl, stir together the yogurt, mayonnaise, sour cream, vinegar, relish, and mustard.
Drain the cooked noodles and run them under cold water to quickly cool them down. Add the noodles to the dressing bowl.
Stir in the celery, green onions, and red pepper, and season with the salt and pepper.
Chill for at least 2 hours before serving.