As a millennial who now scrutinizes ingredient lists – unlike my store-bought macaroni salad days – I realized just how "scary" those classic versions can be. That's why I perfected this lighter macaroni salad. It delivers the familiar, beloved taste but with a protein boost from Greek yogurt and Barilla protein+ elbow noodles, all while using significantly less mayo.
While some protein pastas can turn mushy when cooked, Barilla protein+ elbow noodles maintain their signature al dente texture perfectly (no, I am not sponsored—that's my honest opinion).
What is Macaroni Salad?
Macaroni salad contains curved pasta tubes, called macaroni, which are the main feature. They're coated in a smooth, tangy, often creamy white dressing, typically made with mayonnaise. Mixed throughout are small, crisp pieces of vegetables like celery, bell pepper, and onion, sometimes with the zesty tang of pickled cucumber. This cool and creamy pasta salad is a popular American side dish, especially enjoyed at gatherings.
Ingredients You'll Need
- Protein + Elbow noodles by Barilla - This is the preferred brand.
- Red onion and red bell pepper - For color, crunch, and flavor.
- Greek yogurt - For protein and creaminess.
- Mayo - For creaminess and to add that signature macaroni salad taste.
- Spices - Granulated garlic, dried oregano, salt, and pepper to flavor the base.
- Rice vinegar - For a bright tang.
- Relish - For crunch and a subtle sweetness.
- Parsley - Optional for garnish.
Store-bought vs. Homemade Macaroni Salad
Store-bought and homemade macaroni salad, while both featuring macaroni pasta in a creamy dressing, often differ significantly:
Ingredients and Quality:
- Store-bought: Often relies on a base of standard mayonnaise, which can be high in fat and sometimes contains artificial ingredients or high-fructose corn syrup. To extend shelf life, preservatives, stabilizers, and artificial flavors or colors might be added, though some brands are moving away from these. The vegetables used might be processed or lack the fresh crunch of homemade.
- Homemade: Allows for complete control over ingredients. You can choose high-quality mayonnaise, opt for lighter alternatives like Greek yogurt (just like this recipe!), or even create a vinaigrette-based dressing. Fresh, crisp vegetables are typically used, contributing better flavor and texture. You can also customize seasonings and add-ins to your exact preferences, like fresh herbs or different types of pickles.
How to Make Protein Macaroni Salad
Dice the vegetables while bringing a large pot of water to a rolling boil. Once the water reaches a boil, add the noodles and cook according to the manufacturer's instructions (which says 5-7 minutes on the box right on the front of the box!).
Rinse and drain the noodles, then set them aside to cool while you prepare the creamy dressing. In a large bowl, combine the spices, mayonnaise, yogurt, and vinegar. Whisk the ingredients together until the mixture is smooth and creamy. Next, add the macaroni, vegetables, and parsley, mixing well. Refrigerate for a few hours before serving.
Find the complete recipe with measurements below.
More Crave-Worthy Salad Recipes
- Red Cabbage Salad with Greek Dressing
- Spinach Salad Recipe with Shallot Vinaigrette
- Blackberry Chicken Salad with Blackberry Balsamic Vinaigrette
- Roasted Butternut Squash Salad with Orange and Feta
- Arugula Salad with Lemon Dill Vinaigrette
- Sweet and Tangy Cabbage and Green Apple Coleslaw
- Marinated Cauliflower Salad
Protein Macaroni Salad
Classic macaroni salad, but better, made with extra protein.
- Prep Time: 15 minutes
- Refrigeration Time: 4 hours
- Cook Time: 7 minutes
- Total Time: 4 hours and 22 minutes
- Yield: 6-7 people 1x
- Category: Sides, Lunch
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
14.5 oz Barilla Protein + Elbows
1 red bell pepper, small dice
1 small red onion, small dice
¾ cup Greek yogurt
½ cup mayonnaise (use your favorite, but I prefer olive oil-based)
2 tablespoons sweet relish
1 tablespoon rice vinegar
1 teaspoon dried oregano
1 teaspoon granulated garlic
½ teaspoon sea salt + more to boil the noodles
¼ teaspoon coarse black pepper
2 tablespoons fresh chopped parsley for garnish
Instructions
- Bring a large pot of salted water to a rolling boil. Add the Barilla Protein+ Elbows and cook according to the package directions until al dente. Drain the pasta well and rinse with cold water to stop the cooking process. Set aside to cool completely.
- While the pasta is cooking, prepare the vegetables. Finely dice the red bell pepper and the red onion.
- In a large mixing bowl, combine the Greek yogurt, mayonnaise, relish, rice vinegar, dried oregano, granulated garlic, ½ teaspoon sea salt, and black pepper. Use a whisk to thoroughly combine all the ingredients until the dressing is smooth and creamy.
- Add the cooled pasta, diced red bell pepper, and diced red onion to the bowl with the dressing. Toss gently but thoroughly to ensure all the ingredients are evenly coated.
- Transfer the pasta salad to a serving dish. Garnish with fresh chopped parsley before serving.
Notes
Tips and Variations:
- Customize your vegetables: Feel free to add other diced vegetables like celery, carrots, or cucumber for extra crunch and flavor.
- Add protein: Cooked chicken, tuna, chickpeas, or crumbled feta cheese would be delicious additions to make this salad even more substantial.
- Spice it up: Add a pinch of red pepper flakes to the dressing for a little heat.
- Herb variations: Experiment with other fresh herbs like dill, chives, or basil in addition to or instead of parsley.
- Make it ahead: This pasta salad can be made ahead of time and stored in the refrigerator for up to 3 days. You may need to add a splash of milk or water to refresh the dressing if it thickens upon standing.
Rodger says
This macaroni salad was excellent. I’d give it 10 stars if I could !