Fresh Macaroni Salad

Lighten up classic pasta salad by opting for multigrain pasta, oodles of veggies and a low-calorie homemade yogurt dressing.

Fresh Macaroni Salad in bowl
Photo: Jason Donnelly
Prep Time:
25 mins
Chill Time:
4 hrs
Total Time:
4 hrs 25 mins


  • 1 cup dried multigrain elbow macaroni (3 ounces)

  • 1 cup small fresh broccoli florets

  • ½ cup sugar snap pea pods, trimmed and halved crosswise

  • ½ cup chopped, drained, roasted red sweet peppers

  • 2 green onions, thinly sliced (1/4 cup)

  • ½ cup plain fat-free yogurt

  • ¼ cup light mayonnaise

  • 2 tablespoon snipped fresh basil

  • 2 tablespoon fat-free milk

  • 2 cloves garlic, minced

  • 1 teaspoon finely shredded lemon peel

  • teaspoon salt

  • Dash black pepper

  • 2 hard-cooked eggs, peeled and coarsely chopped (optional)

  • Fat-free milk


  1. In a medium saucepan cook macaroni according to package directions, adding broccoli and pea pods for the last 3 minutes of cooking. Drain pasta mixture. Rinse with cold water; drain again. In a large bowl combine pasta mixture, sweet peppers, and green onions.

  2. For dressing, in a small bowl whisk together yogurt, mayonnaise, basil, 2 tablespoons milk, the garlic, lemon peel, salt, and black pepper.

  3. Pour dressing over pasta mixture. If desired, add chopped eggs. Toss lightly to coat. Cover and chill for 4 to 24 hours. Before serving, if necessary to moisten, stir in additional milk, 1 tablespoon at a time.

Nutrition Facts (per serving)

114 Calories
4g Fat
16g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 114
% Daily Value *
Total Fat 4g 5%
Saturated Fat 1g 5%
Cholesterol 4mg 1%
Sodium 160mg 7%
Total Carbohydrate 16g 6%
Total Sugars 3g
Protein 5g
Vitamin C 50.2mg 251%
Calcium 70.7mg 5%
Iron 0.9mg 5%
Potassium 165mg 4%
Folate, total 48.4mcg
Vitamin B-12 0.2mcg
Vitamin B-6 0.1mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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