Greek Yogurt Macaroni Salad (Creamy, Light, and Fresh)
This Greek Yogurt Macaroni Salad is a lighter take on the classic creamy pasta salad, made with simple ingredients and a fresh, balanced flavor. By replacing most of the traditional mayonnaise with Greek yogurt, this salad stays rich and satisfying while feeling lighter and fresher. It’s perfect for everyday family meals, potlucks, picnics, and make-ahead lunches.
The combination of tender pasta, crisp vegetables, sweet peas, and a tangy yogurt dressing creates a salad that’s creamy without being heavy. It’s easy to customize, budget-friendly, and tastes even better after chilling, making it an ideal dish to prepare ahead of time.
Why You’ll Love This Recipe
- Creamy texture with much less heaviness than traditional macaroni salad
- Simple, affordable ingredients you can find anywhere
- Great for meal prep, gatherings, and warm-weather meals
- Easy to customize with seasonal vegetables
- Balanced and satisfying without feeling overly rich
Ingredients
For the Creamy Yogurt Dressing
- 1 cup plain Greek yogurt
- 2 tablespoons mayonnaise
- 2 tablespoons apple cider vinegar or fresh lemon juice
- 1 tablespoon honey or maple syrup
- 1 tablespoon Dijon or mild yellow mustard
- 1 teaspoon garlic powder
- Salt and black pepper, to taste
For the Salad
- 8 ounces short pasta (macaroni, elbows, or rotini)
- 1½ cups frozen peas
- 1 medium red bell pepper, finely diced
- 1 medium carrot, shredded
- 1 small red onion, finely chopped
- 1 rib celery, finely chopped
- ½ cup dill pickles, finely chopped
How to Make Greek Yogurt Macaroni Salad
1. Cook the Pasta and Peas
Bring a large pot of well-salted water to a boil. Add the pasta and cook according to package instructions until just tender. When the pasta is about halfway cooked, add the frozen peas directly to the pot. This saves time and keeps everything perfectly tender.
2. Drain and Cool
Drain the pasta and peas, then rinse briefly under cold water for about 10 seconds. This stops the cooking process and helps the pasta stay firm. Allow everything to drain very well to prevent a watery salad.
3. Prepare the Dressing
While the pasta cools, whisk together the Greek yogurt, mayonnaise, vinegar or lemon juice, honey, mustard, garlic powder, salt, and black pepper in a small bowl. The dressing should be smooth, creamy, and lightly tangy.
4. Assemble the Salad
Transfer the cooled pasta and peas to a large bowl. Add the bell pepper, carrot, red onion, celery, and pickles. Pour the dressing over the top and gently stir until everything is evenly coated.
5. Chill and Serve
Serve immediately, or cover and refrigerate for at least 30 minutes. Chilling allows the flavors to blend and improves the overall texture.
Helpful Tips for Best Results
- Salt the pasta water generously so the pasta is flavorful from the inside
- Cook the pasta just until al dente to avoid a mushy texture
- Make sure the pasta is completely cool before adding the dressing
- Chop vegetables finely so every bite is balanced
- If the salad thickens too much after chilling, stir in a spoonful of Greek yogurt or a splash of vinegar before serving
Make-Ahead and Storage
This macaroni salad can be made up to one day in advance. Store it in an airtight container in the refrigerator for up to 3 days. Stir well before serving. Freezing is not recommended, as the yogurt dressing may separate.
Easy Substitutions
- Pasta: whole-wheat or gluten-free pasta
- Peas: edamame or finely chopped green beans
- Bell pepper: yellow or orange pepper, or cherry tomatoes
- Pickles: capers or chopped olives
- Mayonnaise: replace with extra Greek yogurt or mashed avocado
A Light Classic Everyone Will Enjoy
This Greek Yogurt Macaroni Salad is proof that comfort food can still feel fresh and balanced. Creamy, colorful, and easy to prepare, it’s a dependable recipe you’ll come back to again and again.