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Traditional Macaroni Salad

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4 from 1 vote

Traditional Macaroni Salad

Course Side Dish
Prep Time 2 hours 30 minutes
Cook Time 0 minutes
Total Time 2 hours 30 minutes
Servings 10 people
Calories 263kcal


  • 1 (16 ounce) pkg. elbow macaroni
  • 1 cup frozen peas
  • 1 cup nonfat plain Greek yogurt
  • 3 Tablespoons fresh parsley chopped
  • 3 Tablespoons apple cider vinegar
  • 2 Tablespoons Dijon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup red onion diced
  • 1/2 cup red bell pepper diced
  • 1/2 cup celery diced
  • 1/2 cup (4 ounces) sharp cheddar cheese cubed
  • 3 hard boiled eggs peeled and diced


  • Fill a large pot with water and bring to a boil. Add macaroni and cook according to package directions. Add peas to the pot the last minute of cooking time, then rinse and drain in cold water; set aside.
  • In a large mixing bowl, whisk together yogurt, parsley, vinegar, mustard, salt and pepper until smooth. Add cooked pasta and remaining ingredients to the bowl and mix until well combined.
  • Cover and store in the refrigerator at least 2 hours before serving.


MFP: MFF Traditional Macaroni Salad
August 2022


Serving: 7.7ounces | Calories: 263kcal | Carbohydrates: 38.4g | Protein: 13.5g | Fat: 6.2g

1 thought on “Traditional Macaroni Salad

  1. 4 stars
    A great macro friendly sub for the traditional dish but a little dry and not a lot of flavor. It makes a ton, plenty to serve at a big family get together! I could’ve cut the recipe in half for our family of six.

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