A light and creamy macaroni salad made with Greek yogurt, fresh vegetables, and simple seasonings for a healthier twist on a classic dish.

Scale

2 cups (200 g) elbow macaroni (dry)

1 cup (245 g) plain Greek yogurt

2 tablespoons (30 ml) olive oil

1 tablespoon (15 ml) lemon juice

1 teaspoon (5 g) Dijon mustard

1/2 teaspoon (2.5 g) garlic powder

1/2 teaspoon (2.5 g) salt

1/4 teaspoon (1 g) black pepper

1/2 cup (75 g) diced cucumber

1/2 cup (75 g) diced bell peppers

1/4 cup (40 g) chopped red onion

1/3 cup (50 g) grated carrots

2 tablespoons (8 g) chopped parsley

2 tablespoons (8 g) chopped dill (optional)

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Cook macaroni according to package instructions, then drain and rinse with cold water.

In a bowl, whisk together Greek yogurt, olive oil, lemon juice, mustard, garlic powder, salt, and pepper.

Add cooled macaroni and mix well.

Stir in cucumber, bell peppers, onion, carrots, and herbs.

Chill for at least 1 hour before serving.

Adjust seasoning and serve cold.

Use full-fat Greek yogurt for best texture

Chill before serving for enhanced flavor

Add a splash of lemon juice if the salad thickens over time