Classic Macaroni Salad

Classic Macaroni Salad

Is it totally weird that we had risotto for dinner on Memorial Day? I spent the day making recipes, photographing, doing some reading for work and then my husband made risotto for dinner. Totally not typical Memorial Day food, but oh well. I guess we are a little weird like that.

Let’s talk about a food you might actually eat at a summer BBQ- good ol’ classic macaroni salad. Macaroni salad that is typically drowning in mayo, that is. I think I have told you guys about a bazillion times now how I HATE when pasta and potato salads are drowning in mayonnaise. Seriously, I hate it. It makes me want to gag.

Classic Macaroni Salad

I wanted to give the classic macaroni salad a little makeover. Typically, aside from some chopped onion and diced peppers, you don’t see a lot of veggies in the classic macaroni salad, so I threw in some fresh chopped broccoli, grape tomatoes, and peas to change things up a bit. Not only does it make the dish a little more nutritious, it adds a nice pop of color! I reduced the mayo and used light mayo and mixed in some fat free Greek yogurt. This pasta salad is light, but it’s also nice and creamy at the same time!

Classic Macaroni Salad

Yield: 8 servings

Classic Macaroni Salad

Classic Macaroni Salad

Classic Macaroni Salad - The classic macaroni salad - but with a lightened up dressing and added veggies! The perfect side for parties and BBQs!

Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes


  • 1/2 lb. elbow macaroni (any brand will do; I used whole grain pasta)
  • 3 tbs. fat free plain Greek yogurt
  • 1/2 cup light mayo (I used the kind made with olive oil)
  • 2 tbs. cider vinegar (or red wine vinegar)
  • 1 1/2 tsp. mustard powder
  • 1 tsp. garlic powder
  • salt and pepper to taste
  • 2 cups chopped fresh broccoli florets
  • 2 cups sliced grape tomatoes
  • 1 cup cooked green peas


  1. Cook the pasta in a pot of salted boiling water according to the package directions. Drain and pour the pasta to a large bowl or container.
  2. In a bowl, whisk together the Greek yogurt, mayo, vinegar, mustard powder, garlic powder and some salt and pepper.
  3. Add the veggies to the pasta. Pour in the dressing and mix until the pasta and veggies are all coated with the dressing. Season with additional salt and pepper if necessary.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 125Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 3mgSodium: 182mgCarbohydrates: 18gFiber: 3gSugar: 4gProtein: 5g

Classic Macaroni Salad

Classic Macaroni Salad



  1. We had lasagna on memorial day – ha not exactly grilling food either : ) I totally agree with you on the drowning in mayo thing – I can’t stand that. I love adding in some greek yogurt – this sounds delicious!

  2. Nothing, and I mean nothing (!!) beats a classic like this. I always use greek yogurt in my macaroni salads. So good, plus you get a little protein kick :)

  3. Love that this mac salad is so chock full of veggies! It looks so delicious, Stephanie!

  4. So smart to lighten this up with Greek yogurt! It’s so bright and I’m sure it is delicious!

  5. Nothing says summer like macaroni salad! Looks delish

  6. I love pasta salad… this looks like a winner. :)

  7. I think risotto on memorial day is just fine ;)

    And this macaroni salad looks DIVINE!

  8. I love macaroni salad, and I love that you used Greek yogurt!

  9. Love the photos of your very colorful macaroni salad…perfect for summer.

  10. Looks great! When I met Brian, one of the first things his family told me about him was that he was a macaroni salad freak but is never satisfied with any recipe. I made hims the perfect one! :)

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  13. This recipe is delicious! I added some paprika, carrots and corn (left out tomatoes and peas) because I wanted something that would keep well for a couple days! Will definitely make this again! Thanks!

  14. i made this for Easter and it was a hit! It appeared to be a little spicy to me, there was certainly a aftertaste of something that both my Husband and I couldn’t put our finger on…but I am thinking that I could have done without perhaps a 1/2 tp of mustard powder. I did had a little bit more mayo and that helped. I will certainly make again!

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