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Classic Macaroni Salad

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1/2 cup Hellmann’s or Best Foods Mayonnaise
1/2 cup plain Greek yogurt*
1 1/2 Tbsp white wine vinegar
2 tsp dijon mustard,** then more to taste (I like about 4 tsp)
2 tsp honey
Salt and freshly ground black pepper

Macaroni Salad:

8 oz dry elbow macaroni
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 – 2 Tbsp minced fresh parsley



• 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 (start with about 1/2 tsp salt and 1/4 tsp pepper then add more salt after you’ve added the dressing to the pasta).

• Add well 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 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.



• *If you want an even richer, creamier dressing you can omit Greek yogurt, just use 1 cup mayonnaise and a few tablespoons milk to thin.

• **If you don’t have Dijon on hand, feel free to use a different type of mustard instead.

• Try it with other mix-ins. You don’t have to use those listed. Some ideas include – minced baby dill pickles, pickle relish, bacon, green onions or chives, paprika, capers, cucumbers or tomatoes.

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