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Creamy Macaroni Salad

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A cold pasta salad perfect for a picnic
Course Salad
Cuisine American
Prep Time 25 mins
Total Time 25 mins
Servings 6 servings
Calories 192
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


  • 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.


Calories: 192kcal | Carbohydrates: 32g | Protein: 9g | Fat: 2g | Cholesterol: 63mg | Sodium: 122mg | Potassium: 215mg | Fiber: 1g | Sugar: 4g | Vitamin A: 140IU | Vitamin C: 2.3mg | Calcium: 100mg | Iron: 0.7mg