Lighter Hawaiian Macaroni Salad
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.
Servings: 12 servings
Calories: 325kcal
Ingredients
- 1 pound Macaroni
- 3 tablespoons apple cider vinegar
- 2 smallish carrots shredded (about 1/2 cup)
- 1/2 small onion finely minced (about 1/4 cup)
- 1 1/4 cup Mayonnaise
- 1 1/4 cups plain Greek Yogurt
- 1/4 cup nonfat milk
- 1 tablespoon honey
- Salt & pepper to taste
- 2 tablespoons fresh chopped parsley optional
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.
Nutrition
Calories: 325kcal | Carbohydrates: 32g | Protein: 8g | Fat: 18g | Saturated Fat: 3g | Cholesterol: 11mg | Sodium: 168mg | Potassium: 166mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1725IU | Vitamin C: 0.9mg | Calcium: 43mg | Iron: 0.6mg