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This Macaroni Egg Salad recipe post is sponsored by Stonyfield, although the content represents my own personal opinion and experience using the product.
This creamy and delicious macaroni egg salad is made with yogurt instead of mayonnaise, so it’s a great lighter option. Simple and quick to make, it’s perfectly tangy and a must for any summer cookout.
Ingredients & substitutions
- Macaroni: This short cut pasta is perfect for this salad. You can also use other varieties like penne or farfalle.
- Eggs: The eggs in this macaroni salad add a great texture. Hard boil them before peeling, chopping and mixing with the rest of the ingredients.
- Plain yogurt: Instead of using mayonnaise in this salad dressing, try yogurt. I use Organic Plain Whole Milk Stonyfield Yogurt. It has billions of probiotics, but zero artificial flavors, zero artificial sweeteners and zero preservatives. Like mayo, yogurt is tart and tangy and it has a pretty similar texture too which makes it a great way to swap yogurt when you’re in a pinch. Plus it has less fat, less calories and less sodium, making it a lightened version of a classic salad.
- Mustard: Dijon mustard adds a great tang, but for a milder flavor you can use whole grain or yellow mustard.
- Red wine vinegar: Vinegar helps to balance out and lighten up the creamy yogurt.
- Honey: Honey adds a nice sweetness to balance out the tangy flavors. Use raw natural honey for the richest flavor. Maple syrup can also be used.
- Pickles: Add diced pickles for a burst of flavor and crunchy texture. They are optional but highly recommended!
- Vegetables: Red onions and celery are perfect additions to any macaroni salad because they add a nice crunch and round out the flavors. You can also consider adding carrots, fresh peas, or red peppers.
RECIPE VIDEO TUTORIAL
How to make the yogurt dressing
- The great thing about this dressing is that you can make it with simple everyday pantry items including Organic Plain Whole Milk Stonyfield Yogurt, mustard, vinegar, honey and pickle juice. You can buy Stonyfield online or at most major retailers.
How to make the macaroni salad
- Add the ingredients for the dressing to a large bowl.
- Mix together until smooth and creamy.
- Add the cooked pasta, eggs and other salad ingredients to the bowl.
- Stir to combine.
Tips for making the macaroni salad
- Don’t over cook the pasta. When it comes to pasta salad, a good rule of thumb is to cook it just one minute extra beyond the suggested al dente time. That way it’s not too chewy but doesn’t get mushy either.
- Use full fat plain yogurt. Because you’re substituting the yogurt for mayonnaise, the extra fat from the full fat yogurt compared to 2% helps to thicken the dressing, making it more creamy and rich.
- Cook the pasta in salted water. This helps to add flavor to your salad right from the beginning.
- Cool the pasta before adding it to the rest of the ingredients. If that pasta is still hot when mixed with the dressing, the yogurt can split. Drain the pasta and rinse it well under cold water so that it’s cool and ready to use.
Frequently asked questions
This macaroni egg salad will keep well for around three days in the fridge, keep it covered so that it stays fresh. Because this salad contains yogurt, don’t leave it at room temperature for more than a couple of hours.
If you are planning to make this salad a day or two ahead of time, toss the cooled pasta with a tablespoon of olive oil. This will slow the absorption and your salad won’t dry out as quickly.
This macaroni egg salad is a great healthier option and still just as tasty! So quick and easy to make up, it’s the perfect addition to any summer meal!
More pasta salads:
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Macaroni Egg Salad
- 8 ounces elbow macaroni
- Kosher salt to taste
- 4 large eggs
- ¾ cup Stonyfield plain whole milk yogurt
- ½ cup pickles finely chopped, reserving 2 tablespoons pickle brine
- 1 tablespoon Dijon mustard
- 1 tablespoon red wine vinegar
- 2 teaspoons honey
- freshly cracked black pepper to taste
- 3 stalks celery finely chopped
- ¼ medium red onion finely chopped
- ¼ cup minced fresh parsley
- Bring a large pot of heavily salted water to a boil. Add macaroni and cook according to package directions. Drain and rinse with cold water until completely cool. Set aside.
- In a separate small pot, bring 3 inches water to a boil. Prepare a bath of ice water. Gently lower in eggs and cook until hard boiled, 12 minutes. Remove with a slotted spoon and transfer to ice bath. Peel eggs and finely chop.
- In a large mixing bowl, stir together yogurt, reserved pickle brine, mustard, vinegar, honey, and season with salt and pepper to taste.
- Add drained macaroni to dressing, along with eggs, celery, onion, and parsley.