Macaroni Salad


A picnic favorite, this lightened-up version is dressed in a lemony yogurt and mustard sauce. Green beans and spinach make it a healthy side dish ready in 25 minutes.

Macaroni Salad on yellow plate with pulled pork sandwich
Photo: Jennifer Levy
Total Time:
25 mins


  • 8 ounce dried elbow macaroni (2 cups)

  • ½ pound green beans, trimmed and cut into 1-inch pieces (2 cups)

  • ¼ cup lemon juice

  • 1 tablespoon Dijon-style mustard

  • 1 teaspoon kosher salt

  • ¼ teaspoon freshly ground black pepper

  • cup olive oil

  • cup plain yogurt or dairy sour cream

  • 5 ounce cubed cheddar cheese (1-1/4 cups)

  • 1 cup fresh spinach leaves

  • 1 large tomato, seeded and chopped (1 cup)

  • ½ cup chopped green onions

  • 1 tablespoon snipped fresh tarragon or 12 tsp. dried tarragon, crumbled


  1. Cook macaroni according to package directions. Add green beans during last 5 minutes of cooking. Drain. Rinse with cold water; drain well.

  2. For dressing, in a medium bowl whisk together lemon juice, mustard, salt, and pepper. Whisk in olive oil until thickened. Whisk in yogurt.

  3. Add cheese, spinach, tomato, onions, and tarragon to macaroni. Add dressing; toss. Serve immediately or cover and refrigerate 2 to 24 hours. Makes 20 (1/2-cup) servings.

Nutrition Facts (per serving)

150 Calories
8g Fat
14g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 20
Calories 150
% Daily Value *
Total Fat 8g 10%
Saturated Fat 3g 15%
Cholesterol 10mg 3%
Sodium 220mg 10%
Total Carbohydrate 14g 5%
Total Sugars 1g
Protein 5g
Vitamin C 7.1mg 36%
Calcium 90.9mg 7%
Iron 0.9mg 5%
Potassium 130mg 3%
Folate, total 52.4mcg
Vitamin B-12 0.1mcg
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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