Creamy, Lighter Macaroni Salad
27 comments » 
I think I have shared before how much I have traditionally despised all kinds of summer salads. The hate has come mostly from my aversion to the thick, globby mayonnaise dressing that so many of these salads sport. From pasta salad to potato and macaroni, I always turned my nose up at them. Until I started making my own. And proving that less is more when it comes to mayonnaise and salads. I gave pasta salad an Italian spin, whipped up my friend’s grandmother’s best ever potato salad, and now I’ve conquered macaroni salad. It’s been an exciting summer! 
This recipe starts out as your typical macaroni salad with elbow macaroni, celery, radishes, dill pickle, and hard boiled eggs, but the difference lies in the dressing. Instead of piling on the mayo, the bulk of the dressing is made up of plain yogurt, with a much smaller amount of mayonnaise used as an accent, instead of the main ingredient. It results in a salad that is perfectly dressed – moist and a little creamy but not at all thick or overpowering. Along with the crunch from the vegetables, it’s a wonderfully refreshing summer salad.
One year ago: Oven-Fried Onion Rings, Take II
Two years ago: Chocolate Espresso Semifreddo
Creamy Macaroni Salad
Yield: 6 servings
Prep Time: 25 minutes
Total Time: 25 minutes
Ingredients:
½ pound elbow macaroni
2 hard-cooked eggs, whites roughly chopped, yolks left whole
1 cup low-fat or non-fat plain yogurt
1 tablespoon mayonnaise
1 tablespoon fresh lemon juice
4 radishes, quartered and thinly sliced
2 celery stalks, thinly sliced crosswise
2 tablespoons finely chopped dill pickle
Salt and pepper, to taste
2 tablespoons chopped fresh chivesDirections:
1. In a large pot of boiling salted water, cook pasta according to package instructions. Drain and return to pot.
2. 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.
3. Refrigerate in an airtight container for up to 3 days. Sprinkle with chives just before serving.
(Recipe adapted from Everyday Food, July/August 2011)
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I love this lightened up version! Awesome.
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This looks so good. I need a macaroni salad recipe. I just wanted to say that I have become a huge fan of your site. Your one of my top three favorites food bloggers. I especially love when you give a list of your favorites recipes. I love it! Thank you for doing what you do!!! You inspire me to wanna cook more.
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Looks really yummy, that’s a perfect salad for summer!
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I had to re-read this post a couple of times to make sure there really was no cheese in this. Macaroni without the cheese? Then I read the title fully – salad. OH! Now I understand. I should probably start waiting to read my google reader until after I’m fully awake. Oh well, the salad looks tasty just the same, weekend neighborhood BBQ may just be getting a side of macaroni.
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I never loved macaroni salad but my family members did, I bet they’d love this lightened up version!
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i’m always down for lightened-up versions of the classics…this sounds amazing!
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How wonderful! I am fighting for my health, so I can’t have heavy mayo salads….I just made a Russian Bean Salad as an alternative. Yours looks amazing!
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Ohh, this looks perfect! I can’t stand how much mayo goes in those salads, too–I always wind up scraping it off with my fork and then being left with a big ol’ pile of mayo when I’m done.
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Thank You! I love to eat cool salads during the summer but hate the overpowering mayonaise that seems to rule them…I’m definitely giving your recipe a try!
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This looks delicious! I tend to shy away from these types of salads too, for the same reason, so I love what you’ve done with this version. I haven’t tackled potato or macaroni salads yet, but I have rekindled a love for chicken salad by making them on my own with lighter dressings.
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This recipe looks so yummy!! I recently started the long process of loosing weight, but I love macaroni salad… this seems like a healthy twist… I can’t wait to try it at our next BBQ!!
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This looks great! I’ve been craving some picnic food lately, and I love this lighter version of macaroni salad!
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One more reason I love your blog. I, too, HATE mayo. Always looking for a way to replace it. Will surely be trying this one straight away.
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ive been looking around for a good lighter version and this is perfect. It was super yummy!!!
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This sounds great! I recently got some Himalayan pink salt and organic peppercorns from Sustainable Sourcing https://secure.sustainablesourcing.com and I’ll have to try them out in this recipe. Thanks for sharing!
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I am with you…I could never get into the soup salads of summer….the mayo messed with my head. Lol. Love the sound of this. I would leave out the egg but yum!
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Looks delicious! I’ve been using Greek yogurt for all my tuna/chicken/pasta salads lately, with a tiny bit of mayo, too. I love the tanginess and creaminess
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This looks very refreshing!
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Sounds wonderful! Love the “light.” That’s how we eat most of our meals (other than cupcakes). Will be trying it soon!
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Looks fabulous! I think I’ve bookmarked more of your recipes than any other foodie I follow.
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Thank you! I always stay away from macaroni salad while eyeing it longingly! I love that you re did a classic.
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If I may suggest: all rice and pasta salads in Italy are dressed only with olive oil and lemon, no mayo at all. They are so very practical, one can use almost everything, ham, cheese, vegetables (fresh or pickled), olives, even tuna and eggs, and they can be very light and fresh too.
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It’s creamier and lighter?! I didn’t know the two could ever co-exist together!
I can’t wait to give this a try. I might just add some diced avocado. Mmmm.
Thanks for the recipe!
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This looks really tasty! I will have to try it soon!
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I made this recipe today and it was great! A very light and refreshing add to my cookout. Thank you for sharing the recipe!!
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Made the macaroni salad for a party on Sunday which was our Independence Day celebration with 12 family and friends. It was delicious! I doubled the recipe since it said it made 6 servings but that wasn’t necessary. It’s a generous 6 servings! Also would cut back on the celery a little and increase the dill pickles next time. Love that it’s not full of mayo….the low-fat Greek yogurt was perfect to keep it light! The Best Ever Potato Salad was a huge hit at the previous gathering….love these recipes!
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Made my salad for today’s holiday barbecue! Perfect light salad to go with ribs, watermelon, and my mother-in-law’s baked beans. Margarita cupcakes for dessert!
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