Skinny Classic Macaroni Salad is a lightened up version of a classic macaroni salad-packed with elbow noodles, chopped celery, scallions, red peppers, and hard boiled eggs, then tossed in a light creamy dressing! It’s sure to be a picnic favorite!

Makes 9 (1 cup) servings

What ingredients do I need to make this Skinny Classic Macaroni Salad?

• Dry elbow pasta– I like to use Barilla Plus or Barilla Whole Grain elbow macaroni.
• Vinegar- white vinegar or pickle juice. Pickle juice can be used as a substitute for the vinegar. I have made this both ways and they are equally delicious. 
• Dijon or yellow mustard
• Best Foods light mayonnaise
• Non fat plain Greek yogurt 
• Paprika
• Lemon juice
• Salt
• Black pepper
• Celery-thinly sliced 
• Onion– you can use green or red onion. I have made it with both and it’s equally delicious. 
• Red pepper– you may substituted the red pepper with green, yellow, or orange bell pepper. 
• Hard boiled eggs– diced and this is optional. I love hard boiled eggs in this macaroni salad but my kids aren’t too thrilled when I add them. I definitely think they add a nice flavor to this salad. 

Why do I use light mayo with non fat plain Greek yogurt?

In many of my creamy salad recipes I like to use half non fat Greek Yogurt and half light mayo to keep the point value low without having to sacrifice the taste. I use the light Kraft mayo to offset the “yogurt” taste/ texture.

How do I make hard boiled eggs in the Instant Pot?

Hard boiled eggs can be made on the stove or in the Instant Pot.  Click HERE to make the hard boiled eggs in the Instant Pot.

How long does this Skinny Classic Macaroni Salad last?

Macaroni salad will keep for up to five days when stored in the refrigerator in an airtight container.

How do I make this Skinny Classic Macaroni Salad?

Cook macaroni according to package directions; drain.

Rinse with cold water until completely cool.

In a large mixing bowl combine, light mayo, non fat plain Greek yogurt, lemon juice, mustard, paprika, salt and pepper. Stir until well combined.

Stir in cooked and cooled macaroni, celery, red pepper, and onion until well combined.

Fold in hard boiled eggs, if desired.

Chill in the fridge for at least 30 minutes.

Sprinkle with paprika for additional color.

Serve chilled or at room temperature.

Ingredients:

• 12 oz. (about 3 cups) Barilla Protein Plus or whole  grain elbow macaroni
• 2 Tbsp vinegar or pickle juice
• 1 Tbsp Dijon or yellow mustard
• 1/2 cup Kraft light Mayo
• 1/2 cup non fat plain Greek yogurt 
• 1/4 tsp paprika
• 1 Tbsp lemon juice
• 1 tsp salt
• 1/4 tsp black pepper
• 1 cup celery, thinly sliced 
• 1/4 cup green or red onion, diced 
• 1/2 medium red pepper, diced
• 2 hard boiled eggs, diced and optional 

Directions:

• Cook macaroni according to package directions; drain and rinse with cold water until completely cool.
• In a large mixing bowl combine, light mayo, non fat plain Greek yogurt, vinegar, lemon juice, mustard, paprika, salt and pepper. Stir until well combined.
• Stir in cooked and cooled macaroni, celery, red pepper, and onion. Fold in hard boiled eggs, if desired.
• Chill in the fridge for at least 30 minutes.
• Serve chilled or at room temperature.

Makes 9 (1 cup) servings

4 Points® per serving

How do I track this recipe in my WW app? 

Click the link below to go to the recipe builder. You’ll first need to sign into your WW account and then the recipe builder will upload. Be sure to edit the recipe with any ingredients that you use that are different. The recipe builder is the most accurate way to create, obtain, and track the Points®

*The recipe builder link only works for WW members located in the United States. If you are located outside of the United States, you’ll need to access the WW app manually to create the recipe in the recipe builder.