Description
A light and creamy macaroni salad featuring tangy Greek yogurt, fresh vegetables, and zesty herbs. Perfect for gatherings or a satisfying side dish.
Ingredients
Scale
- 1 cup dry elbow macaroni, cooked al dente
- 1 cup plain Greek yogurt
- 1/4 cup sour cream
- 2 Tbsp Dijon mustard
- 2 Tbsp lemon juice
- 1 clove minced garlic
- 1/4 cup diced red onion
- 1/2 cup chopped celery
- 1/2 cup diced cucumber (optional)
- 2 Tbsp chopped fresh parsley
- Salt and pepper to taste
Instructions
- Bring a pot of salted water to a boil and cook the elbow macaroni until al dente, about 7-8 minutes. Drain and rinse with cold water to stop cooking.
- In a large bowl, whisk together Greek yogurt, sour cream, Dijon mustard, lemon juice, minced garlic, salt, and pepper until smooth.
- Fold the cooled pasta into the dressing gently to coat evenly.
- Stir in red onion, celery, cucumber, and parsley until well combined.
- Cover and refrigerate for at least 30 minutes to meld flavors.
- Taste and adjust seasoning before serving, garnish with extra parsley or paprika if desired.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: Mediterranean