5 from 96 votes
Homestyle Macaroni Salad
Homestyle Macaroni Salad is a creamy, vegetable-studded side featuring cooked elbow macaroni mixed with bell pepper, celery, onions, and green onions, all coated in a tangy dressing of Greek yogurt, mayonnaise, vinegar, and mustard. The salad is chilled to meld flavors and lightly spiced with garlic powder and paprika for added depth.
Prep Time
10 mins
Cook Time
8 mins
Total Time
18 mins
Servings:
8
servings
Calories:
250 kcal
Course:
Side Dish
Cuisine:
American
Ingredients
- 2 cups elbow macaroni (or approx 1/2 of a 16 oz box)
- 1 cup red bell pepper or green bell pepper, chopped
- 1 cup celery 4 stalks/ribs, finely diced
- ½ cup onion white or yellow, finely diced
- 2-3 TBSP green onion chopped, to garnish
- ⅛ tsp paprika
FOR THE DRESSING:
- ½ cup Greek yogurt plain, nonfat or lowfat
- ½ cup mayonnaise homemade or store-bought
- 2 TBSP white vinegar
- 1 TBSP Dijon mustard
- 1 TBSP yellow mustard
- 1/4-1/2 tsp parsley dried
- 1/4-1/2 tsp salt
- ¼ tsp garlic powder plus extra to taste
- salt additional, to taste
- black pepper additional, to taste
Instructions
- Cook the noodles per package directions and drain in a colander.
- To make the dressing, whisk together above ingredients. Pour half the dressing over the salad and chill to allow flavors to meld. When you're ready to serve, pour the remainder of the dressing over the salad and dig in!
- Stir in your chopped veggies and pour over approx half the dressing, mixing well.
- Steal a taste and feel free to adjust seasoning as needed.
- Extra garlic is common in this house as is lots of extra bell pepper and green onion - add whatever extra veggies/spices you'd like!
- Pop the entire bowl in the fridge, covered (along with a separate container of the remaining dressing) and allow to cool.
- Add the remainder of the sauce just before serving for maximum creaminess (otherwise those hungry noodles will absorb it all!)
- Dig in that very same day or up to four days later. This is a great potluck/party side dish that can be made in advance or whipped up and served fresh as a last minute addition! With pasta salads, anything goes!
Cup of Yum
Notes
- Using half a 16-ounce box of elbow macaroni yields about four 1/2 cup servings cooked.
- All one color or a mix of sweet mini peppers can be used for different looks and flavors.
- Adjust dressing quantity when scaling the recipe up, adding extra veggies and spices to match volume.
- The salad can be prepared a day ahead; add remaining dressing just before serving for best texture.
Nutrition Information
Calories
250kcal
(13%)
Carbohydrates
30g
(10%)
Protein
7g
(14%)
Fat
11g
(17%)
Saturated Fat
2g
(10%)
Cholesterol
7mg
(2%)
Sodium
223mg
(9%)
Potassium
186mg
(4%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
682IU
(14%)
Vitamin C
25mg
(28%)
Calcium
32mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8 servings
Amount Per Serving
Calories 250
% Daily Value*
| Calories | 250kcal | 13% |
| Carbohydrates | 30g | 10% |
| Protein | 7g | 14% |
| Fat | 11g | 17% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 7mg | 2% |
| Sodium | 223mg | 9% |
| Potassium | 186mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 682IU | 14% |
| Vitamin C | 25mg | 28% |
| Calcium | 32mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.