Classic Macaroni Salad Made Lighter

4.08 from 40 votes

This lightened up macaroni salad recipe is a fun and nostalgic, classically quick-and-easy back-of-the-box recipe from childhood!

Prep Time20

Cook Time0

Total Time20

Course: Salad, Side Dish

Cuisine: American

Keyword: healthy macaroni salad, low fat macaroni salad, picnic pasta salad

Servings:

Author: Martha McKinnon | Simple Nourished Living

Equipment

Ingredients

1/2 cup Hellman's or Best Foods Light Mayonnaise
1/2 cup plain non-fat Greek yogurt
2 tablespoons vinegar
1 tablespoon prepared mustard
1 teaspoon sugar
1 teaspoon salt
1/4 teaspoon ground black pepper
8 ounces elbow macaroni, cooked according to package directions and drained (gluten-free, if desired)
1 cup sliced celery
1 cup chopped green or sweet red bell pepper
1/4 cup finely chopped onion

Instructions

In a large bowl stir together the mayonnaise, yogurt, vinegar, mustard, sugar, salt and pepper until smooth.
Add the macaroni, celery, green pepper and onion. Stir until everything is well coated with the mayonnaise mixture.
Cover and refrigerate for at least two hours to blend flavors.

Notes

Serving size: 2/3 cup

WW Points: 4

Check the WW Points for this recipe and track it in the WW app.
(Must be logged into WW on a smartphone or tablet.)

4 PointsPlus (Old plan)

To keep things Weight Watchers friendly, I substituted plain non-fat Greek yogurt for half the mayonnaise. I love using it as a substitute for all or part of the mayonnaise or sour cream in all kinds of recipes.

Nutrition