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greek yogurt macaroni salad

Creamy Greek Yogurt Macaroni Salad

Delicious Creamy Greek Yogurt Macaroni Salad recipe with step-by-step instructions.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Calories: 1400
Ingredients Method

Ingredients
  

For the dressing
  • 1 cup greek yogurt (I use Fage Total 5% for the creamiest texture)
  • 2 tbsp mayonnaise (I prefer Hellmann's Real Mayonnaise)
  • 2.5 tbsp apple cider vinegar
  • 1 tbsp honey
  • 1.5 tbsp yellow mustard
  • 1 tsp garlic powder
  • 1 tsp kosher salt
  • 1/4 tsp celery seed
  • 2 tbsp fresh dill, chopped
For the salad
  • 8 oz pasta (I like Barilla elbow macaroni)
  • 1.5 cups frozen sweet peas
  • 1 red bell pepper (finely diced into 1/4-inch pieces)
  • 1 medium carrot (grated to blend easily into the dressing)
  • 1/2 medium red onion, finely diced
  • 1 large celery rib, sliced thin
  • 1/2 cup dill pickles, chopped

Method
 

  1. While waiting for water to boil, prepare all vegetables for the salad. Finely dice the red bell pepper into 1/4-inch pieces, grate the carrot on the large holes of a box grater, finely dice the red onion, and thinly slice the celery rib. Chop the dill pickles into bite-sized pieces and measure out the fresh dill. Having everything prepped and ready means you can work quickly once the pasta finishes cooking, ensuring the vegetables stay fresh and crisp.
  2. Bring a pot of salted water to a boil, then add the elbow macaroni and cook according to package directions. When the pasta has about 4-5 minutes remaining, add the frozen sweet peas directly to the pot (no need to thaw them). This timing allows both the pasta and peas to finish at the same time. Once cooked, drain everything through a colander and rinse briefly with cold water for about 10 seconds to stop the cooking process and remove excess starch.
  3. In a large mixing bowl, combine the Greek yogurt, mayonnaise, apple cider vinegar, honey, yellow mustard, garlic powder, kosher salt, and celery seed. Whisk together until the dressing is smooth and well-blended. I find the combination of Greek yogurt and mayo creates the perfect creamy base without being too heavy, while the vinegar and honey provide brightness and subtle sweetness that balances the savory elements. Taste and adjust seasonings if needed—the dressing should be tangy, slightly sweet, and well-seasoned.
  4. Add the cooled pasta and peas from Step 2 to the bowl with the dressing. Then add all the prepared vegetables: the diced bell pepper, grated carrot, diced red onion, sliced celery, and chopped pickles. Fold everything together gently but thoroughly, making sure every piece of pasta and vegetable gets coated with the creamy dressing. I like to use a large spatula or wooden spoon and take my time folding rather than stirring vigorously, which helps keep the vegetables intact and prevents the pasta from breaking apart.
  5. Fold in the fresh chopped dill, reserving a small pinch for garnish if desired. Transfer the salad to a serving bowl or storage container. The salad can be served immediately, but it tastes even better after chilling for at least 30 minutes, which allows the flavors to meld and the pasta to absorb the dressing more fully. Before serving, give it a gentle stir and taste again—you may want to add a touch more salt or vinegar depending on your preference.