Mayo-Free Macaroni Salad
A bright, mayo-free macaroni salad made with Greek yogurt, crisp veggies, chopped eggs, and a tangy dressing.
Equipment
- Pot
- Colander
- Mixing Bowl
- Measuring cups and spoons
- Knife
- Cutting Board
- Spoon
Ingredients
- 8 ounces pasta (elbow macaroni) I use gluten-free elbow macaroni
- 2/3 cup red bell pepper chopped
- 1/2 cup red onion chopped
- 1/3 cup celery chopped
- 3 tablespoons dill pickles or gherkins chopped, optional
- 3 hard-boiled eggs chopped
- 2/3 cup Greek yogurt
- 3 tablespoons avocado oil
- 2 tablespoons rice vinegar
- 1 tablespoon pure maple syrup or cane sugar
- 1 large clove garlic minced
- 1 tablespoon Dijon mustard or stone-ground mustard
- 1/2 teaspoon sea salt to taste
- 1/4 teaspoon black pepper to taste
Instructions
- Bring a pot of salted water to a boil and cook the pasta according to package directions until al dente; drain in a colander and rinse with cold water to stop cooking and remove excess starch.
- While the pasta cooks, combine Greek yogurt, avocado oil, rice vinegar, maple syrup (or cane sugar), minced garlic, Dijon mustard, sea salt, and black pepper in a mixing bowl and whisk until smooth.
- Add the chopped red bell pepper, red onion, celery, chopped dill pickles (if using), and chopped hard-boiled eggs to the bowl and stir to coat with the dressing.
- Transfer the cooled pasta to the mixing bowl and toss everything together until evenly combined.
- Taste and adjust seasoning with additional rice vinegar and/or mustard, and more salt and pepper if desired, then serve.
Notes
- Use gluten-free pasta if needed for dietary restrictions.
- Chop vegetables to a similar size for even texture.
- Pickles are optional but add tang and crunch.
- Adjust vinegar and mustard to taste for brightness.