Who says healthy food has to be boring? I believe the most delicious meals are the ones that make you feel amazing. This Creamy Macaroni Cold Pasta Salad is packed with vibrant flavor and real, whole-food goodness. If you love creamy pasta dishes, you might also enjoy this creamy chicken ranch pasta with beef bacon for a comforting warm meal.
It’s the perfect dish to prove that eating well can be exciting. We’re talking about a classic picnic food made with a nourishing twist. You get that familiar, comforting creaminess without any heaviness.
I created this recipe to be a star at any summer barbecue or a quick, satisfying lunch. It’s incredibly easy to put together and keeps beautifully. Let’s make a side dish that everyone will ask for again and again.
Recipe Overview
- Cuisine: American
- Category: Salad, Side Dish
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes (plus chilling)
- Servings: 6-8
Why This Dish is Secretly Good for You
This isn’t your average, heavy macaroni salad. Every ingredient brings something special to the table. I love knowing that my food is working for my body.
Whole wheat pasta adds filling fiber to keep you satisfied. The creamy base gets its richness from protein-packed Greek yogurt. This simple swap is a total game-changer.
Then, we load it up with crunchy vegetables. Bell peppers and red onion provide a big dose of antioxidants. Fresh herbs like dill and parsley are little powerhouses of nutrition. They brighten up the whole dish.
My Favorite “Healthy Swap” Ingredients
I always look for easy ways to boost nutrition without losing flavor. This recipe uses two of my all-time favorite swaps. They make this salad a true feel-good food.
First, I use plain Greek yogurt for half of the mayonnaise. It gives the same creamy texture with a tangy kick. You also get a nice protein boost with less fat.
Second, I choose a whole wheat or legume-based pasta. It has more fiber and nutrients than regular white pasta. The nutty flavor works perfectly with the creamy dressing. For another fantastic set-it-and-forget-it creamy pasta, try this crockpot creamy pesto chicken pasta.
Creamy Macaroni Cold Pasta Salad Recipe
The Full “Feel-Good” Ingredient List
My Clean & Simple Cooking Method
Notes
Enjoy your homemade Creamy Macaroni Cold Pasta Salad Recipe!
Nutrition Information
The Full “Feel-Good” Ingredient List
Gathering fresh, colorful ingredients is my favorite part of cooking. Here’s everything you’ll need to make this vibrant salad.
- 8 oz (about 2 ½ cups) whole wheat elbow macaroni
- 1 cup plain, full-fat Greek yogurt
- ½ cup high-quality mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon maple syrup or honey
- 1 teaspoon garlic powder
- ½ teaspoon sea salt, plus more for pasta water
- ½ teaspoon black pepper
- 1 red bell pepper, finely diced
- 1 cup cherry tomatoes, halved
- ½ cup finely diced red onion
- 2 celery stalks, finely diced
- ¼ cup chopped fresh dill
- ¼ cup chopped fresh parsley
My Clean & Simple Cooking Method
This recipe comes together in just a few simple steps. The key is to let the flavors mingle in the fridge before serving.
- Start by cooking the pasta. Bring a large pot of salted water to a boil. Add the macaroni and cook according to package directions until al dente.
- Drain the pasta and rinse it immediately under cold water. This stops the cooking and cools it down quickly. Let it drain very well so your salad isn’t watery.
- While the pasta cooks, make the creamy dressing. In a large mixing bowl, whisk together the Greek yogurt, mayonnaise, apple cider vinegar, Dijon mustard, maple syrup, garlic powder, salt, and pepper.
- Add the cooled, drained pasta to the bowl with the dressing. Toss until every piece is evenly coated.
- Now, fold in all your fresh vegetables and herbs. That’s the red bell pepper, cherry tomatoes, red onion, celery, dill, and parsley. Mix gently to combine.
- For the best flavor, cover the bowl and refrigerate the salad for at least one hour. This chilling time lets the pasta soak up the dressing and the flavors become friends.
- Give the salad a good stir before serving. Taste and add a little more salt or pepper if you like. Enjoy it cold straight from the fridge!
How to Meal Prep This for the Week
This salad is a meal prep superstar. It holds up beautifully in the fridge for days. It’s my go-to for easy, grab-and-go lunches.
I like to make a big batch on Sunday. Simply divide it into single-serving containers. It will stay fresh and delicious for up to 4 days.
If you want to prep ahead even further, you can cook the pasta and chop the veggies. Keep them separate from the dressing in airtight containers. Mix everything together the night before you plan to eat it.
Nutrition Notes
This information is an estimate per serving, based on 8 servings. Remember, using full-fat dairy helps your body absorb the vitamins from the vegetables!
- Calories: ~220
- Protein: 8g
- Carbohydrates: 25g
- Dietary Fiber: 4g
- Sugars: 4g
- Fat: 10g
FREQUENTLY ASKED QUESTIONS
Can I make this pasta salad dairy-free?
Absolutely! For a dairy-free version, replace the Greek yogurt with a plain, unsweetened dairy-free yogurt. A coconut milk yogurt works very well. Just make sure it’s nice and thick.
How long will this salad last in the refrigerator?
Stored in an airtight container, it keeps perfectly for 3 to 4 days. The flavors actually get better after the first day. I don’t recommend freezing it, as the creamy dressing and vegetables won’t thaw well.
What other veggies can I add?
Get creative! This recipe is very flexible. Try adding shredded carrots, chopped cucumber, or sweet corn. Blanched broccoli or peas would also be wonderful additions for extra color and crunch.
I hope this recipe shows you how simple and joyful healthy eating can be. This creamy macaroni salad is proof that you don’t have to choose between delicious and nourishing. You can truly have both. And if you’re craving something heartier with ground beef, this creamy beef and shells recipe is a family favorite.
It’s a dish that brings people together, whether at a backyard barbecue or around the kitchen table. I love hearing how you make it your own. Please leave a comment and a rating below to let me know how yours turned out!
