Classic macaroni salad, but better, made with extra protein.

Scale

1 red bell pepper, small dice

1 small red onion, small dice

3/4 cup Greek yogurt

1/2 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

1/2 teaspoon sea salt + more to boil the noodles

1/4 teaspoon coarse black pepper

2 tablespoons fresh chopped parsley for garnish

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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, 1/2 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.

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.