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Healthy greek yogurt garden macaroni salad with cheddar. This healthy take on macaroni pasta salad with cheese has loads of garden fresh vegetables in it and Vermont sharp cheddar. Bring it to your next potluck and watch it disappear in a flash plus you'll save more than 100 calories per serving!

Healthy Macaroni Salad with Greek Yogurt and Cheddar


This Healthy Macaroni Salad is made with Greek Yogurt and only a little mayonnaise for classic macaroni salad taste! It has additional fresh veggies (carrots, peas and cherry tomatoes) and shredded extra-sharp 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!


  • 2 cups dry macaroni, preferably whole wheat
  • ½ cup Greek yogurt, fat-free if desired
  • ¼ cup mayonnaise
  • 1 tablespoon coarse grain or brown deli mustard
  • 1 tablespoon white wine vinegar
  • 2 teaspoons chopped tarragon or dill
  • ¾ teaspoon salt, or to taste
  • ½ 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


  1. 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.
  2. Meanwhile whisk yogurt, mayonnaise, mustard, vinegar, herbs, salt and pepper in a large bowl until smooth. Add shallot.
  3. Mix the cooked macaroni into the yogurt mixture until coated. Add carrots, peas and cheddar and stir to combine.
  4. Transfer to a serving bowl and garnish with cherry tomatoes just before serving.


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:

  1. 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.
  2. 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


  • 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

Keywords: healthy macaroni salad,greek yogurt macaroni salad,healthy pasta salad with cheese and peas

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