Servings: 6 Servings
Mayo-Free Macaroni Salad
A refreshing Macaroni Salad with Greek Yogurt dressing is light and flavorful - marvelous to share at any gathering!
Ingredients
- 8 ounces pasta noodles I use gluten-free elbow macaroni
- ⅔ cup red bell pepper
- ½ cup red onion
- ⅓ cup celery
- 3 Tbsp chopped dill pickles or gherkins optional
- 3 hard boiled eggs chopped
Dressing:
- 2/3 cup Greek yogurt
- 3 Tbsp avocado oil
- 2 Tbsp rice vinegar
- 1 Tbsp pure maple syrup or cane sugar
- 1 large clove garlic
- 1 Tbsp dijon mustard or stone ground mustard
- ½ tsp sea salt to taste
- ¼ tsp black pepper to taste
Instructions
- Cook the macaroni noodles according to package instructions. Drain into a colander and immediately run cold water over the noodles to help cool them down and to remove excess starch.
- While the noodles are cooking, add all of the ingredients for the dressing to a mixing bowl and stir together until well-combined.
- Add the chopped bell pepper, red onion, celery, dill pickles and chopped hard-boiled eggs and stir well.
- Transfer the cooked and cooled macaroni to the mixing bowl and stir everything together until combined.
- Add sea salt and black pepper to taste. If desired, add more vinegar and/or mustard.
Nutrition
Serving: 1of 6, Calories: 268kcal, Carbohydrates: 34g, Protein: 7g, Fat: 11g, Fiber: 2g, Sugar: 4g