This Lighter Hawaiian Macaroni Salad is made with Greek Yogurt for a super creamy pasta salad that skimps on calories, but not flavor. It's the perfect side dish for barbecues, picnics or just dinner with your family.
Prep Time10mins
Cook Time10mins
Total Time20mins
Course: Salad, Side Dish
Cuisine: hawaiian
Keyword: hawaiian macaroni salad
Servings: 12servings
Calories: 325kcal
Author: Kristin
Ingredients
1poundMacaroni
3tablespoonsapple cider vinegar
2smallish carrotsshredded (about 1/2 cup)
1/2small onionfinely minced (about 1/4 cup)
1 1/4cupMayonnaise
1 1/4cupsplain Greek Yogurt
1/4cupnonfat milk
1tablespoonhoney
Salt & pepper to taste
2tablespoonsfresh chopped parsleyoptional
Instructions
Cook macaroni according to package instructions (about 10 minutes). You want them a little softer than al dente. Rinse with cold water to stop the cooking process. Drain and cool to room temperature or chill in the refrigerator.
In a small bowl, combine mayonnaise, greek yogurt, milk, honey and apple cider vinegar. Pour over cooled macaroni and stir to coat completely. Stir in carrots and onion. Chill until ready to serve.
Chill in the fridge until ready to serve. Can be made up to 24 hours in advance, and leftovers can be stored, covered, for up to 4-5 days.