Lightened Up Creamy Macaroni Salad

cathy tate


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.


★★★★★ 1 vote

25 Min


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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
1 Tbsp
lemon juice
2 Tbsp
dill pickle relish
2-3 stalk(s)
celery, thinly chopped
fresh chives, chopped
kosher salt/pepper to taste

How to Make Lightened Up Creamy Macaroni Salad


  • 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.

Printable Recipe Card

About Lightened Up Creamy Macaroni Salad

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

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