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


  1. Cook 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.
  2. Refrigerate 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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