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

  • Author: Katie Webster
  • Prep Time: 10 minutes
  • Cook Time: 8 minutes
  • Total Time: 18 minutes
  • Yield: 8 cups 1x
  • Category: Side Dish
  • Method: Stovetop
  • Cuisine: American


This healthy macaroni salad is made with cheddar and loads of garden fresh vegetables. Bring it to your next potluck and watch it disappear in a flash!



  • 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 cheddar cheese, such as Cabot Alpine (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. Transfer to a serving bowl and chill until ready to serve. Garnish with cherry tomatoes just before serving.


  • 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

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