Description
A delightful blend of creamy dressing, fresh vegetables, and perfectly cooked elbow macaroni, perfect for summer picnics or as a light meal.
Ingredients
Scale
- 250 g (2 cups) elbow macaroni
- 120 ml (½ cup) mayonnaise
- 60 ml (¼ cup) plain yogurt
- 1 tablespoon Dijon mustard
- Salt and pepper, to taste
- 1 cup cherry tomatoes, halved
- 1 cup cucumbers, diced
- ½ cup red onion, finely chopped
- ½ cup carrots, shredded
- ¼ cup fresh parsley, chopped
Instructions
- Cook the pasta by bringing a large pot of salted water to a boil. Add the elbow macaroni and cook for 8–10 minutes, or until al dente.
- Drain the pasta in a colander and rinse with cold water for about 30 seconds.
- Prepare the dressing by whisking together the mayonnaise, yogurt, Dijon mustard, salt, and pepper in a mixing bowl until smooth.
- Combine the cooled pasta with the dressing in the bowl and mix thoroughly.
- Add the cherry tomatoes, cucumbers, red onion, carrots, and parsley, gently folding them into the pasta mixture.
- Chill in the refrigerator for at least 30 minutes before serving.
Notes
For a lighter version, substitute Greek yogurt for mayonnaise. The salad tastes even better the next day, allowing flavors to meld.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 410mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 20mg