Healthy Macaroni Pasta Salad
This Healthy Macaroni Pasta Salad is made with a simple creamy Greek Yogurt dressing, fresh veggies and shredded cheddar cheese. Serve it as a side dish for your next barbecue or picnic. With this delicious recipe, you’ll save nearly 200 calories per serving!
I originally shared this Macaroni Salad on June 24th, 2016. I have updated the text and some of the images today.
Table of contents
Why We Love This Healthy Macaroni Salad
Creamy macaroni pasta salad with cheese is one of those perennial favorites at summer cook-outs and barbeques, but I’ll often pass it by when making my rounds filling my plate at the picnic table. That’s because often it’s way too heavy—it has way too much mayo, not enough veggies, and is lacking in interesting flavor.
That’s why I knew I needed to add a healthy makeover of homemade macaroni salad to our collection of healthy Salad recipes. This is the recipe I came up with!
- Veggie Loaded: This Healthy Macaroni Salad recipe is teeming with fresh veggies (carrots, cherry tomatoes and peas.)
- Healthy: It’s both veggie-packed and whole grain. Plus it is great for macro-counting and low calorie diets. It has only 210 calories per serving, 8 grams of fat and 4 grams of fiber!
- Classic Tasting: The creamy dressing tastes classic, yet is lightened with Greek yogurt and only has a little mayonnaise for an authentic traditional Macaroni Salad taste. I also brightened up the flavors by adding in a splash of vinegar, whole-grain mustard, finely chopped shallot and fresh herbs (tarragon or dill work great!)
This was great for my neighbor’s barbecue party. It simply disappeared, thanks!
Natalie
Don’t miss Healthy Classic Pasta Salad, Healthy Classic Potato Salad and Healthy Classic Coleslaw too!
Ingredients For Healthy Macaroni Pasta Salad
- Greek Yogurt: To lighten the dressing, but keep it creamy I used non-fat plain Greek yogurt. This helps to shave off nearly 400 calories from the batch of salad!
- Whole-Wheat Macaroni: For additional fiber and nutrients, I chose whole-wheat macaroni. While I do like white pasta when it is cooked al dente, I have found that I do not like whole-wheat pasta as much as white pasta unless it is fully cooked. So if your family is resistant to recipes with whole-wheat pasta, try cooking it for a minute or two longer. Of course you can also use white pasta or gluten-free pasta for this recipe if you prefer!
- Veggies: To bulk up the serving size and add additional nutrients I added in two shredded carrots and thawed peas. Plus I garnished it with cherry tomatoes for sweet fresh flavor and bright color.
- Sharp Cheddar Cheese: I love the addition of cheese in macaroni salad, especially when it is sharp enough to really taste it. That’s why I used extra-sharp white cheddar cheese. Orange cheese works too!
- Seasonings: To boost the flavor of the creamy dressing add in: shallot, whole-grain mustard, white wine vinegar, dill, tarragon, salt and pepper.
How to Make Macaroni Pasta Salad with Veggies
Step 1: Cook The Pasta
Bring a large pot of lightly salted water to a boil over high heat. Add macaroni, stir and cook until al dente, according to package instructions. Drain and rinse under cool running water. Drain thoroughly.
Step 2: Make The Dressing
Meanwhile whisk yogurt, mayonnaise, mustard, vinegar, herbs, salt and pepper in a large bowl until smooth. Add shallot.
Step 3: Stir Salad Together
Mix the cooked macaroni into the yogurt mixture until coated. Add carrots, peas and cheddar and stir to combine.
Step 4: Transfer To Serving Bowl and Garnish
Transfer to a serving bowl and garnish with cherry tomatoes just before serving.
FAQs and Expert Tips For This Recipe
Macaroni salad is usually made with a mayonnaise-based dressing that can sometimes contain sour cream as well. It sometimes includes celery, bell pepper, onion and chopped pickles. Some recipes include a little sugar in the dressing as well. Many traditional macaroni salads also include peas and cheese.
Traditional Macaroni salad can be incredibly calorie-dense at more than 400 calories per cup. Furthermore, white macaroni pasta is made with refined semolina or durum wheat flour which lacks fiber and trace nutrients. While most macaroni salads do have vegetables added to them, there is often not enough vegetables to make a serving. Plus many recipes also contain eggs and cheese which are also calorie dense. This recipe for Macaroni Salad packs more than 3 cups of veggies into it, and is great for folks watching their macros or paying attention to their calories. It has only 210 calories per serving, 8 grams of fat and 4 grams of fiber! It is also healthier because I used whole-wheat pasta giving it more fiber and counts as a whole grain serving. I used shredded cheese in this salad but opted for extra-sharp cheddar so I would be able to get great cheese flavor using only 4 ounces split among 8 servings.
Variations To Try for Creamy Greek Yogurt Macaroni Salad
- Instead of shallot, add finely chopped onion or scallions.
- Add crumbled cooked bacon before serving.
- Add 1 cup diced red or green bell pepper instead of the tomatoes.
- Add 1 tablespoon minced pickle or relish to the dressing and a pinch of celery seed for classic Amish macaroni salad taste.
- Chop 2 ribs celery and stir into the salad instead of one of the carrots.
Make-Ahead, Storage and Leftovers
Store leftovers in an airtight container for up to three days. Note that healthier salads made with Greek Yogurt instead of mayonnaise can dry out when they are stored in the fridge for a day or so. The same thing happens with my Mexican Pasta Salad. That’s why I prefer this Greek Yogurt Macaroni Salad salad when it is freshly made. If you want to make this ahead you have two options:
- Make the salad and when you do set aside some extra dressing. After refrigerating, up to two days ahead, add the extra dressing to the salad if it is too dry.
- Cook the pasta, make the dressing and prep the carrots. Then keep all of the ingredients separate and stir them together just before serving. Just make sure to toss the macaroni with a little oil to keep it from clumping together. Add cherry tomatoes before serving.
More Easy Cookout Recipes:
- Tomato and Bread Salad also known as Panzanella is a favorite of mine, and this one is bursting with summer veggies.
- For a flavorful twist on bean salad try this Mexican Four Bean Salad
- This 30 minute recipe for Greek Orzo Pasta Salad is loaded with fresh veggies and herbs.
- I love eating raw zucchini when it is prepared like this in my Zucchini Ribbon Salad with Hazelnuts and Feta recipe.
- This Asian Coleslaw is beautiful and so yummy!
- Don’t miss our Healthy Italian Pasta Salad or this Southwest Quinoa Salad with Mango Black Bean.
- Try our Potato Salad without Mayonnaise with Herbs or this Napa Cabbage and Ramen Salad for two twists on classics.
- This Creamy Pasta Salad with Peas and Ham and classic Healthy Pasta Salad with creamy dressing are more Greek Yogurt dressed options!
- I’ve been obsessed with barley lately and this Mediterranean Barley Salad is a new favorite of mine.
At Healthy Seasonal Recipes, we specialize in cooking with fresh veggies and creating weeknight meals. Sign up HERE to get more produce-forward dinner ideas for FREE! If you make this recipe, please come back and leave a star rating and review. I would love to hear what you thought! Happy Cooking! ~Katie
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Healthy Macaroni Pasta Salad
- Total Time: 18 minutes
- Yield: 8 cups 1x
Description
This Healthy Macaroni Salad is made with creamy Greek Yogurt dressing, fresh veggies and shredded extra-sharp cheddar cheese. Serve it as a side dish for your next barbecue or picnic. With this delicious pasta salad recipe, you’ll save nearly 200 calories per serving!
Ingredients
- 2 cups dry macaroni, preferably whole wheat
- 1/2 cup Greek yogurt, fat-free if desired
- 1/4 cup mayonnaise
- 1 tablespoon coarse grain or brown deli mustard
- 1 tablespoon white wine vinegar
- 2 teaspoons chopped tarragon or dill
- 3/4 teaspoon salt, or to taste
- 1/2 teaspoon freshly ground pepper
- 1 shallot, minced
- 2 carrots, peeled and shredded
- 1 cup peas, fresh or frozen and thawed
- 4 ounces extra-sharp cheddar cheese, (about 1 cup)
- 1 cup halved cherry tomatoes for garnish
Instructions
- Bring a large pot of lightly salted water to a boil over high heat. Add macaroni, stir and cook until al dente, according to package instructions. Drain and rinse under cool running water. Drain thoroughly.
- Meanwhile whisk yogurt, mayonnaise, mustard, vinegar, herbs, salt and pepper in a large bowl until smooth. Add shallot.
- Mix the cooked macaroni into the yogurt mixture until coated. Add carrots, peas and cheddar and stir to combine.
- Transfer to a serving bowl and garnish with cherry tomatoes just before serving.
Notes
Variations To Try
- Instead of shallot, add finely chopped onion or scallions.
- Add crumbled cooked bacon before serving.
- Add 1 cup diced red or green bell pepper instead of the tomatoes.
- Add 1 tablespoon minced pickle or relish to the dressing and a pinch of celery seed for classic Amish macaroni salad taste.
- Chop 2 ribs celery and stir into the salad instead of one of the carrots.
Make-Ahead Tips and How to Store Macaroni Salad
This Greek Yogurt Macaroni Salad salad when enjoyed within an hour or two or the pasta will absorb too much of the dressing. If you want to make this ahead you have two options:
- Make the salad and when you do set aside some extra dressing. After refrigerating, add the extra dressing to the salad if it is too dry.
- Cook the pasta, make the dressing and prep the carrots. Then keep all of the ingredients separate and stir them together just before serving. Just make sure to toss the macaroni with a little oil to keep it from clumping together.
For make-ahead I recommend adding the cherry tomatoes just before you’re ready to eat.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 3/4 cup
- Calories: 210
- Sugar: 5 g
- Sodium: 542 mg
- Fat: 8 g
- Saturated Fat: 4 g
- Carbohydrates: 26 g
- Fiber: 4 g
- Protein: 12 g
I was craving something refreshing, healthy, and filling, so this macaroni was perfect – thank you!
I’m thrilled to hear that, Mandy!
This was great for my neighbor’s barbecue party. It simply disappeared, thanks!
You are very welcome, Natalie. I’m so happy that everyone enjoyed!
This is the perfect pasta salad for the summer – so light and fresh!
I really appreciate that, Amanda!
Simple, but very lovely salad! Served it as one of the sides at our bbq party and I’m sure will make it time and time again.
That’s so wonderful, Leva!
This salad looks so creamy and colorful. Yogurt sounds as an healthier option too. Love the combination of ingredients which definitely makes it a Mini Meal by itself.
I made this yesterday and my family and friends loved it. I used fresh dill, brown rice macaroni, and sharp cheddar cheese. I like to make modified healthy version of favorite dishes. So I can feel good eating it as well as my guests. Everyone complimented on how it was not so may-eo. I didn’t know so many people felt the same way. I will definitely make this again, but will try with tarragon next time.
Our family loved it! I made it exactly as said, with dill, but without cheddar. It was fresh and deliciously! I hate mayo so usual macaroni salads don’t appeal to me. But I was asked to make one and this was perfect.
I am so happy to hear you liked it. Thanks for the review!
Hi Katie, I may have missed it, but is the cheese shredded or cut into pieces, and how big? Please advise. Many thanks.
Shredding is best. Though I do love chunks, you’re able to get away with using less when you shred it. Enjoy!
I was so happy to find a lightened up pasta salad! It was delicious!
Made this with GF macaroni and the kids loved it!!
That’s so good to know. And yay for getting kids to gobble up the veggies! That’s awesome.
Hi Liz. Thanks so much for coming back to review and rate. I appreciate it, and I am so happy you like it too! Have a great week.
This looks so good! That’s my kind of mac salad–usually I avoid them because of over-the-top dressing and lack of texture. This one looks awesome!
I love this recipe! Greek yogurt is such an amazing way to lighten up a mayo dish.
Thank you Lauren. I agree. It is such an easy swap!
I love this dish! So much flavor, and without all the mayo like in so many similar dishes. Hooray for all the veggies, too! Welcome, summer!
Just a little goes a long way. I’m glad you’re in favor of all the veggies too Patricia. Thank you for coming by. Have a great day.
Love this healthy make-over for macaroni salad! It’s the perfect side dish for summer grilling!
I totally agree. I am all over the side dishes too. Thanks so much Taylor. Have a great day.
Loving all these fresh veggies Katie. Would love to make this w/the harvest from my raised beds!
My veggies are just starting to come in. Though this year we didn’t plant peas. The girls opted for carrots instead. Good thing for farmers’ markets to fill in the gaps. Hope your gardens are doing well.
Oh how I love a macaroni salad! Love all the veggies and the Greek yogurt addition in this healthier version.
Marisa, Thanks my friend. Greek yogurt is such a life saver. I remember the days of waiting hours to drain yogurt to do something like this. Now it is available everywhere, and so easy and creamy! Thank you for coming by.