Macaroni Salad With Greek Yogurt Recipes
GREEK MACARONI SALAD
I've found that I can't go wrong taking this colorful bean and pasta salad to a potluck, patio party or picnic. It is easy to put together ahead of time...and the flavors blend as the salad chills. -Cheryl Maczko Arthurdale, West Virginia
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Cook macaroni according to package directions; drain and rinse in cold water. In a large bowl, combine the macaroni, tomatoes, beans, onion, olives, feta cheese, salt, pepper and garlic. , In a small bowl, whisk oil and lemon juice. Pour over salad; toss to coat. Cover and refrigerate until chilled. Stir before serving.
Nutrition Facts : Calories 278 calories, Fat 19g fat (4g saturated fat), Cholesterol 8mg cholesterol, Sodium 690mg sodium, Carbohydrate 21g carbohydrate (4g sugars, Fiber 4g fiber), Protein 7g protein.
GREEK YOGURT PASTA SALAD
Cold pasta salad with Greek yogurt for my dear friend who doesn't like vinegar.
Provided by Laura Miller
Categories Salad Pasta Salad
Time 35m
Yield 6
Number Of Ingredients 7
Steps:
- Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain pasta and transfer to a large bowl. Mix in frozen peas (which will thaw and cool the pasta at the same time).
- Add Cheddar cheese, bacon, bell pepper, and onion; mix well. Stir in Greek yogurt. Serve immediately or refrigerate for later.
Nutrition Facts : Calories 287.7 calories, Carbohydrate 19.7 g, Cholesterol 44.3 mg, Fat 16.2 g, Fiber 2 g, Protein 16 g, SaturatedFat 8.1 g, Sodium 471.9 mg, Sugar 3.8 g
CREAMY GREEK SALAD PASTA RECIPE
This Greek salad pasta is a healthy, meatless recipe that's best served cold. Greek yogurt adds extra protein and makes it creamy and refreshing.
Provided by The Hungry Bites
Categories Salad Vegetarian
Time 32m
Number Of Ingredients 14
Steps:
- Take care to chop all the vegetables about the same size.
- Cook the pasta according to the directions on the package, drain well using a colander and rinse with cold water until no longer warm. Set aside to drain.
- Transfer all the ingredients to a large bowl and mix gently with a spatula until everything is combined. Taste and adjust salt.
- Serve immediately or refrigerate for 1 hour to chill.
- Eat!
Nutrition Facts : Calories 663 kcal, ServingSize 1 serving
MACARONI SALAD WITH GREEK YOGURT
Tossed with chopped hard-cooked eggs and tender cooked broccoli and cauliflower florets, our macaroni salad is a hearty take on the picnic favorite.
Provided by My Food and Family
Categories Home
Time 3h40m
Yield 16 servings, 1/2 cup each
Number Of Ingredients 7
Steps:
- Cook macaroni in large saucepan as directed on package, omitting salt and adding vegetables to the boiling water for the last 2 min.; drain. Rinse with cold water; drain well. Place in large bowl.
- Mix mayonnaise, yogurt and mustard until blended. Add to macaroni mixture along with the eggs; mix lightly.
- Refrigerate several hours or until chilled.
Nutrition Facts : Calories 110, Fat 4 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 190 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 4 g
MACARONI SALAD CLASSIC LIGHT RECIPE
My classic macaroni salad with substitutions to make a lighter macaroni salad features all of the classic flavors of the traditional version but gives options. to use healthier ingredients like whole wheat pasta and veggies!
Provided by Brooke Farmer
Categories Pasta
Time 30m
Number Of Ingredients 12
Steps:
- Cook the pasta according to package directions for al dente.
- While the pasta is cooking, make the dressing. In a large bowl, stir together the yogurt, mayonnaise, sour cream, vinegar, relish, and mustard.
- Drain the cooked noodles and run them under cold water to quickly cool them down. Add the noodles to the dressing bowl.
- Stir in the celery, green onions, and red pepper, and season with salt and pepper. Add additional salt and pepper to taste.
- Chill for at least 30 minutes before serving.
Nutrition Facts : Calories 198 kcal, Carbohydrate 35 g, Protein 9 g, Fat 4 g, SaturatedFat 1 g, Cholesterol 7 mg, Sodium 248 mg, Fiber 6 g, Sugar 3 g, ServingSize 1 serving
CREAMY MACARONI SALAD RECIPE | GREEK YOGURT PASTA SALAD
Creamy macaroni salad recipe made with macaroni and colorful vegetables tossed in creamy Greek yogurt dressing! This easy pasta salad is a hearty comfort food that can be made within 30 minutes. Perfect for summer potlucks, BBQ's, dinners, or simply serves it as a side dish.
Provided by Preeti
Time 20m
Number Of Ingredients 15
Steps:
- Cook macaroni in salted water as per the instructions given on the package. Drain it and rinse it with cold water. Drain it well and set it aside.
- Next, make the creamy macaroni salad dressing. In a big mixing bowl, whisk Greek yogurt, mayonnaise, salt, black pepper powder, garlic, red pepper flakes, honey, lemon juice and lemon zest.
- To the bowl, add macaroni, red bell pepper, cucumber, onion and cilantro. Toss it with the dressing.
- Taste and adjust the seasoning.
- Cover and keep it in the refrigerator for an hour.
- Creamy macaroni salad is ready to serve.
Nutrition Facts : Calories 315 kcal, ServingSize 1 serving
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- Meanwhile, bring a small pot of water to boil and cook diced carrots and potatoes for 15 minutes or until potatoes are tender. Add in the frozen peas in the last 2 minutes. Rinse immediately under cold water and drain.
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- Cook MACARONI according to package instructions; drain, and rinse until cooled. Cover and refrigerate * See recipe footnotes for Instant Pot instructions.
- In a large salad bowl, combine BELL PEPPER, CELERY, RED ONION, EGGS, and PEAS. Cover and refrigerate.
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4.4/5 (7)Total Time 25 mins
- While the pasta is cooking, stir together the Greek yogurt, garlic, lemon juice, red wine vinegar, dill, and oregano in a large bowl.
- When the pasta is done cooking, drain and run cold water over the pasta. Drain completely and drizzle with olive oil. Toss until pasta is well coated. Pour the pasta into the large bowl with the Greek yogurt mixture. Add the tomatoes, cucumber, olives, red onion, and feta cheese. Stir gently until ingredients are well coated. Season with salt and black pepper, to taste. You can add a little extra dill and lemon juice, if desired. Serve.
- Note-if you need the recipe to be gluten-free, use gluten-free pasta. The pasta salad will keep in the refrigerator for up to 2 days.
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