Creamy Macaroni Salad

A cold pasta salad perfect for a picnic

Course Salad
Cuisine American
Prep 25 minutes
Total 25 minutes
Servings 6 servings
Calories 192 kcal
Author Michelle


  • 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 chives
US Customary - Metric


  1. 1. In a large pot of boiling salted water, cook pasta according to package instructions. Drain and return to pot.
  2. 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. 3. Refrigerate in an airtight container for up to 3 days. Sprinkle with chives just before serving.
Nutrition Facts
Creamy Macaroni Salad
Amount Per Serving
Calories 192 Calories from Fat 18
% Daily Value*
Total Fat 2g 3%
Cholesterol 63mg 21%
Sodium 122mg 5%
Potassium 215mg 6%
Total Carbohydrates 32g 11%
Dietary Fiber 1g 4%
Sugars 4g
Protein 9g 18%
Vitamin A 2.8%
Vitamin C 2.8%
Calcium 10%
Iron 4%
* Percent Daily Values are based on a 2000 calorie diet.