Greek yogurt macaroni salad is a refreshing, creamy, and protein-packed take on the classic pasta salad. With tender pasta, crisp vegetables, and a tangy Greek yogurt dressing, this dish is perfect for potlucks, picnics, lunchboxes, or a light family dinner.
Unlike traditional macaroni salad loaded with mayonnaise, this version uses Greek yogurt for a healthier, lower-fat, and protein-rich alternative. It’s creamy, flavorful, and easy to make, making it a favorite for anyone seeking a balanced, wholesome, and satisfying dish.
Why This Greek Yogurt Macaroni Salad Works
-
Healthier Option: Greek yogurt adds creaminess without excess fat.
-
Protein Boost: Greek yogurt increases the protein content compared to regular mayo-based salads.
-
Versatile: Works as a side dish, main salad, or picnic-friendly recipe.
-
Flavorful & Fresh: Crisp vegetables and a zesty dressing keep it light and satisfying.
-
Customizable: Easily add your favorite ingredients like chicken, ham, or herbs.
Equipment You’ll Need
-
Large pot for boiling pasta
-
Large mixing bowl
-
Small bowl for dressing
-
Chef’s knife
-
Cutting board
-
Whisk or fork
-
Measuring cups and spoons
Ingredients for Greek Yogurt Macaroni Salad
For the Salad:
-
2 cups elbow macaroni or small pasta shapes
-
1/2 cup celery, diced
-
1/2 cup red bell pepper, diced
-
1/2 cup cucumber, diced
-
1/2 cup red onion, finely chopped
-
1/2 cup shredded carrot
-
1/2 cup frozen peas, thawed
-
Optional: 1/2 cup diced cooked chicken or ham
For the Dressing:
-
1 cup Greek yogurt (plain, full-fat or low-fat)
-
2 tablespoons mayonnaise (optional for extra creaminess)
-
1 tablespoon Dijon mustard
-
1 tablespoon lemon juice or white vinegar
-
1 teaspoon garlic powder
-
1/2 teaspoon black pepper
-
1/2 teaspoon salt, or to taste
-
1 teaspoon honey or maple syrup (optional for slight sweetness)
Timing & Yield
-
Prep Time: 15 minutes
-
Cook Time: 10–12 minutes
-
Total Time: 25–30 minutes
-
Yield: Serves 4–6 as a side dish or 2–3 as a main course
Step-by-Step Instructions for Greek Yogurt Macaroni Salad
Step 1. Cook the Pasta
-
Bring a large pot of salted water to a boil.
-
Add pasta and cook until al dente according to package instructions.
-
Drain and rinse with cold water to stop cooking and cool the pasta.
Tip: Toss the pasta with a tiny drizzle of olive oil to prevent sticking.
Step 2. Prepare the Vegetables
-
Dice celery, red bell pepper, cucumber, and red onion.
-
Shred the carrot and thaw the peas.
-
Optional: Dice cooked chicken or ham for extra protein.
Step 3. Make the Dressing
-
In a small bowl, whisk together Greek yogurt, mayonnaise (if using), Dijon mustard, lemon juice, garlic powder, salt, pepper, and honey.
-
Adjust seasoning to taste.
Step 4. Combine Salad Ingredients
-
In a large mixing bowl, combine cooked pasta, chopped vegetables, and optional protein.
-
Pour dressing over the salad and gently fold to coat all ingredients evenly.
Step 5. Chill and Serve
-
Cover and refrigerate for at least 30 minutes to allow flavors to meld.
-
Serve chilled and garnish with fresh herbs like parsley or dill if desired.
-
Optional: Add a sprinkle of paprika or shredded cheese on top for extra flavor.
Tips for the Best Greek Yogurt Macaroni Salad
-
Make Ahead: Best prepared a few hours in advance. Dressing can be added later to prevent pasta from becoming soggy.
-
Greek Yogurt Choice: Full-fat Greek yogurt creates creamier texture; low-fat or fat-free versions are lighter.
-
Add Crunch: Include toasted almonds, sunflower seeds, or crispy bacon bits for texture.
-
Extra Flavor: Fresh herbs like dill, parsley, or chives elevate taste.
-
Storage: Keep in an airtight container for up to 3 days in the fridge.
Variations to Try
-
Mediterranean Style: Add olives, cherry tomatoes, feta, and cucumber.
-
Southwestern Twist: Add corn, black beans, and chopped cilantro.
-
Protein-Packed: Add shredded chicken, turkey, or ham for a filling meal.
-
Vegan Alternative: Use a plant-based yogurt and vegan mayo.
-
Zesty Kick: Add a teaspoon of hot sauce or paprika for spice.
Nutritional Facts (Approximate per serving)
-
Calories: 220
-
Protein: 10g
-
Carbohydrates: 28g
-
Fat: 6g
-
Fiber: 3g
-
Sugar: 4g
-
Sodium: 300mg
Values may vary depending on ingredients and portion sizes.
To add more variety to your salad rotation, take a look at BLT Pasta Salad, Mediterranean Shrimp and Avocado Salad, or Strawberry Balsamic Chicken Salad.
Greek Yogurt Macaroni Salad
Ingredients
Equipment
Method
- Bring a large pot of salted water to a boil.
- Add pasta and cook until al dente according to package instructions.
- Drain and rinse with cold water to stop cooking and cool the pasta.
- Tip: Toss the pasta with a tiny drizzle of olive oil to prevent sticking.
- Dice celery, red bell pepper, cucumber, and red onion.
- Shred the carrot and thaw the peas.
- Optional: Dice cooked chicken or ham for extra protein.
- In a small bowl, whisk together Greek yogurt, mayonnaise (if using), Dijon mustard, lemon juice, garlic powder, salt, pepper, and honey.
- Adjust seasoning to taste.
- In a large mixing bowl, combine cooked pasta, chopped vegetables, and optional protein.
- Pour dressing over the salad and gently fold to coat all ingredients evenly.
- Cover and refrigerate for at least 30 minutes to allow flavors to meld.
- Serve chilled and garnish with fresh herbs like parsley or dill if desired.
- Optional: Add a sprinkle of paprika or shredded cheese on top for extra flavor.
Conclusion
Greek yogurt macaroni salad is a healthy, creamy, and refreshing twist on the classic pasta salad. With protein-rich Greek yogurt, fresh vegetables, and tender pasta, it’s a flavorful dish perfect for picnics, potlucks, lunches, or light dinners.
Its versatility allows you to customize vegetables, add proteins, and adjust flavors to suit your taste. This salad is quick to make, satisfying, and a nutritious alternative to traditional mayonnaise-heavy pasta salads.
Recipe FAQs
1. Can I make Greek Yogurt Macaroni Salad ahead of time?
Yes, prepare the salad up to 24 hours in advance. Keep dressing separate for best texture.
2. Can I use regular yogurt instead of Greek yogurt?
You can, but Greek yogurt provides thicker creaminess and higher protein content.
3. Is this salad served cold or at room temperature?
It’s best served chilled for the freshest flavors.
4. Can I make it vegan?
Yes, substitute plant-based yogurt and vegan mayonnaise.
5. How long does it last in the fridge?
Stored in an airtight container, it lasts 2–3 days. Stir before serving.
6. Can I add meat to make it more filling?
Absolutely. Shredded chicken, turkey, or ham works well for added protein.