Lightened Up Creamy Macaroni Salad

cathy tate

By
@cathylynne29

I love macaroni salad but after eating healthier for the past 12yrs, I can no longer eat those prepared salads that feel like they sit in the bottom of your stomach for days. I'm not sure where I saw the original recipe but I've tweeked it around to my liking.

Rating:
★★★★★ 1 vote
Comments:
Serves:
6
Prep:
25 Min
Method:
Blend

Ingredients

1/2 lb
elbow macaroni
2 large
eggs, hard boiled- whites roughly chopped-1 yolk finely chopped
1 c
fat-free greek yogurt
1 Tbsp
mayonnaise
1 Tbsp
lemon juice
2 Tbsp
dill pickle relish
2-3 stalk(s)
celery, thinly chopped
fresh chives, chopped
kosher salt/pepper to taste

Step-By-Step

1Cook pasta according to package directions; rinse and drain. Place in a large bowl; set aside. In a small bowl combine pasta, yogurt, mayonnaise and lemon juice; stir until thoroughly combined. Add to pasta, then stir in egg whites, celery and pickle relish. Season with salt and pepper. Sprinkle with chives.
2Refrigerate in an airtight container. Keep up to 3 days.

About this Recipe

Course/Dish: Pasta Salads
Main Ingredient: Pasta
Regional Style: Southern
Other Tags: Quick & Easy, Healthy