Macaroni Salad (Yogurt)

classicmacaronisalad I remember eating this as a kid every summer with ribs fresh from the grill, slathered with BBQ sauce and all kinds of other salads and desserts on the picnic table outside.

8 oz elbow macaroni
1 cup bell peppers; red, orange and yellow, diced
1 cup celery, diced
½ cup red onion, diced

Dressing:
½ cup Hellmann's mayonnaise
½ cup plain Greek yogurt
1½ Tbsp. apple cider vinegar
2 tsp. Dijon mustard
2 tsp. sugar
½ tsp. dried tarragon
sea salt
black pepper, freshly ground

Cook macaroni in heavily salted water according to pkg directions. Drain and rinse with cold water until completely cool. Let drain very well.

In a mixing bowl whisk together the mayonnaise, Greek yogurt, vinegar, mustard, sugar, tarragon and season with salt and pepper to taste.

Add drained, cooled macaroni to a large mixing bowl along with bell peppers, celery and red onion.

Pour dressing over top and toss mixture to evenly coat. Chill covered for 1 hour in refrigerator. Toss to mix again before serving. Season to taste.

Makes 8 servings.

Cook's Notes:

White wine vinegar can be substituted for the apple cider vinegar.
To add a bit of a kick, feel free to add a pinch of red pepper flakes to the dressing, too.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.