Classic Macaroni Salad

Ingredients

• 120 ml (½ cup)Hellmann’s or Best Foods mayonnaise
• 120 ml (½ cup)plain Greek yoghurt
• 22.5 ml (1½ tablespoons)white wine vinegar
• 10 ml (2 teaspoons), plus more to taste (about 20 ml/4 teaspoons total)Dijon mustard
• 10 ml (2 teaspoons)honey
• To tastesalt and freshly ground black pepper
• 227 g (8 oz)dry elbow macaroni
• 2steamed or hard-boiled eggs, peeled and chopped
• About 150 g (1 cup)red pepper, diced
• About 110 g (1 cup)matchstick carrots, roughly chopped
• About 75 g (¾ cup)celery, diced
• About 40 g (¼ cup)red onion, diced
• 15–30 ml (1–2 tablespoons)fresh parsley, minced

Instructions

1. 1

   Cook the macaroni

   Cook the macaroni in salted water according to the packet directions. The original method adds about 7.5 ml (½ tablespoon) of salt to the cooking water.

2. 2

   Cool and drain

   Drain the pasta and rinse it under cold water until completely cool. Leave it to drain very thoroughly.

3. 3

   Mix the dressing

   In a medium bowl, stir together the mayonnaise, Greek yoghurt, vinegar, mustard and honey. Season to taste, starting with about 2.5 ml (½ teaspoon) salt and 1.25 ml (¼ teaspoon) pepper; add more salt after dressing the pasta if needed.

4. 4

   Combine the salad

   Put the well-drained macaroni in a large bowl with the eggs, red pepper, carrots, celery and onion. If you want colourful pieces on top, set aside some of the vegetables to sprinkle over the finished salad.

5. 5

   Dress and serve

   Pour the dressing over the pasta mixture, add the parsley and toss until evenly coated. Serve straight away or refrigerate for up to 1 day.

What is macaroni salad?

Macaroni salad is a familiar American cold pasta side, often served at picnics, potlucks and summer cookouts. This version keeps the classic creamy style while using Greek yoghurt alongside mayonnaise in the dressing.

The combination works because the pasta gives the salad substance, while eggs and crisp vegetables bring contrasting textures and colour. Vinegar, mustard and a little honey make the dressing tangy, savoury and gently sweet.

Nutrition and macros by portion

The nutrition label shows one serving as written: 247 calories, 6g protein, 26g carbs, 12g fat.

The macaroni supplies most of the carbohydrates, while mayonnaise contributes much of the fat; the Greek yoghurt and eggs provide some of the protein. Pair a serving with a source of lean protein or extra vegetables for a more complete plate.

The dressing balance

Mayonnaise and Greek yoghurt: Stir them together with the vinegar, mustard and honey until smooth. Start with the stated mustard amount, then add more to taste; the original cook prefers about 20 ml (4 teaspoons) in total.

Seasoning: The dressing should taste well seasoned before it meets the pasta, but save some final adjustment until everything is tossed together. The pasta can mellow the seasoning, so taste the finished salad before serving.

Get the pasta texture right

Cook the macaroni according to its packet directions in salted water. It should be tender but still hold its shape once mixed with the dressing.

Cool and drain: Rinsing under cold water stops the cooking and cools the pasta for a cold salad. Let it drain well so excess water does not dilute the dressing.

Keep the vegetables crisp

Even pieces: Cut the pepper, celery and onion into small, similar-sized dice so they distribute well through the elbows. Roughly chop the matchstick carrots as directed.

Colour on top: Set aside a little of the chopped veg before tossing if you want a brighter finish. Sprinkle it over the salad just before serving.

Eggs and parsley

Eggs: Use steamed or hard-boiled eggs, peeled and chopped, and fold them in with the vegetables. Their soft texture makes the salad more substantial without competing with the tangy dressing.

Parsley: Add the minced fresh parsley when you pour in the dressing. Toss everything gently but thoroughly to coat the ingredients evenly.

When to serve it

The salad can be served as soon as it is dressed, or chilled for serving later. The recipe specifies refrigeration for up to 1 day, making it suitable for short-term preparation ahead.

Serve it alongside grilled food, sandwiches or a simple green salad. If it has been chilled, give it a gentle toss and check the seasoning before bringing it to the table.

Recipe notes & tips

• Salt the pasta water so the macaroni is seasoned throughout.
• Rinse the pasta until fully cool to stop it cooking further.
• Drain the macaroni thoroughly before mixing in the dressing.
• Begin with 10 ml (2 teaspoons) Dijon mustard and increase it to taste.
• Set aside a little chopped vegetable for a colourful topping.
• Taste and adjust the salt after the dressing is mixed through the pasta.

Variations

• Extra mustard: Increase the Dijon to about 20 ml (4 teaspoons) for a sharper dressing.
• More herbs: Add extra minced parsley for a fresher finish.
• Pepper swap: Use another colour of diced pepper while keeping the same quantity.
• More crunch: Increase the celery and reduce another vegetable by the same amount.
• Egg-free: Leave out the eggs for a version without them.

Common mistakes to avoid

• Warm pasta: It can soften the vegetables and loosen the dressing; rinse it until completely cool.
• Wet macaroni: Excess water thins the dressing; leave the pasta to drain very well.
• Overcooked elbows: They may break up when tossed; follow the packet timing and check for tenderness.
• Too much mustard at once: The flavour can overwhelm the dressing; start with 10 ml and add more gradually.
• Underseasoning: Pasta can mute the dressing; taste the combined salad and add salt if needed.

How to store

Refrigerate the salad in a covered container and use it within 1 day, as directed in the recipe. Serve it cold; reheating is not necessary.

Frequently asked questions