Creamy Macaroni Salad

I told you it wouldn't be long before I posted another recipe for macaroni salad.

I love a good, creamy macaroni salad so when our friends C & T invited us over for lunch last weekend I jumped at the chance to bring this traditional summer side dish. I had torn out this recipe for Creamy Macaroni Salad from Everyday Food so I thought I'd give it a try. I liked that the main ingredient in the dressing is yogurt instead of mayo, which not only makes it lighter but healthier.


I've never been able to find 8-ounce containers of yogurt in the grocery store. I'm not sure why recipes call for it. All I can find are 6-ounce containers, so I ended up using mayo to make up the difference. Since SP thinks of celery and carrot when he thinks of macaroni salad, I subbed shredded carrot for the radishes in the original recipe. I made this the night before so it chilled overnight. I think it would have done well with a little water or milk to thin it out before I served it, but even without that we all loved this recipe. That huge bowl was almost empty after only 4 adults chowing down. The yogurt and lemon added a wonderful tang and lightness to a dish that's traditionally very heavy and gloppy. The carrot and celery combo was perfect. This is definitely going to be my go-to macaroni salad from now on.

Creamy Macaroni Salad
Modified from Everyday Food

Coarse salt and ground pepper
1/2 pound elbow macaroni
2 hard-cooked large eggs, whites roughly chopped, yolks left whole
1 cup low-fat plain yogurt
1 tablespoon mayonnaise
1 tablespoon fresh lemon juice
2 carrots, peeled and shredded
2 celery stalks, thinly sliced crosswise
2 tablespoons finely chopped dill pickle
2 tablespoons chopped fresh chives (I left this out)

In a large pot of boiling salted water, cook pasta according to package instructions. Drain and return to pot. In a small bowl, finely mash 1 egg yolk with a fork (reserve remaining yolk for another use). Add yogurt, mayonnaise, and lemon juice; stir until smooth. Add to pasta, then stir in egg whites, radishes, celery, and pickle. Season with salt and pepper. Sprinkle with chives just before serving. Thin with milk or water before serving, if needed.

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