This Greek yogurt macaroni salad gives you all the creamy, comforting flavor you love, but in a lighter, fresher way that’s easy to make, budget-friendly, and perfect for everyday family meals.
For more easy pasta salads, check out our Greek Pasta Salad, Greek Yogurt Pasta Salad, Pesto Pasta Salad, and 3 Bean Pasta Salad.
All the Creaminess You Love, Just Lighter and Fresher
This Greek yogurt macaroni salad delivers all the creamy comfort you expect, but in a lighter, fresher way that fits perfectly into everyday family cooking 🥗. It’s familiar, satisfying, and easy to love — without feeling heavy.
By swapping most of the mayo for Greek yogurt, this becomes a lighter macaroni salad that’s still rich and creamy. The yogurt adds protein, the vegetables bring crunch and fiber, and the whole dish supports a balanced, Mediterranean-style way of eating 🫒.
Louise and I make this healthy macaroni salad often because it’s simple, budget-friendly, and great for make-ahead meals. It’s a creamy pasta salad without mayo overload that works just as well for gatherings as it does for easy meals 🧺.
Ingredients
Find complete ingredient list, quantities, and substitutions in the recipe box at the bottom of the page.
- Short pasta: macaroni, elbows, or rotini hold the creamy dressing best for an easy macaroni salad recipe. Substitute whole wheat pasta for more fiber or gluten-free pasta if needed.
- Frozen peas: add sweetness, color, and plant protein. Swap with edamame or finely chopped green beans for a different bite.
- Red bell pepper: brings crunch and natural sweetness. Substitute yellow or orange pepper, or use chopped cherry tomatoes for a more summery feel.
- Carrot: adds texture and subtle sweetness. Swap with shredded cabbage, shaved Brussels sprouts, or extra bell pepper if that’s what you have.
- Red onion or shallot: gives gentle sharpness. Substitute green onions or soak raw onion briefly to mellow it.
- Celery: classic crunch that balances creaminess. Swap with zucchini, corn, or cucumber depending on the season.
- Dill pickles: add tang and contrast. Substitute capers or chopped olives for a Mediterranean-style twist.
- Greek yogurt: the creamy base that makes this a macaroni salad with Greek yogurt. Use low-fat Greek yogurt, Skyr for even more protein, or dairy-free yogurt if needed.
- Mayonnaise: adds richness without overpowering. Substitute extra yogurt or mashed avocado for an even lighter, make ahead macaroni salad.
- Apple cider vinegar or lemon juice: brightens the dressing. Swap with red wine vinegar or pickle juice.
- Dijon mustard: adds depth. Substitute whole grain mustard or mild yellow mustard.
- Honey: balances acidity. Swap with maple syrup or sugar.
- Garlic: adds savory flavor. Substitute garlic powder or roasted garlic.
How to Make Greek Yogurt Macaroni Salad
Step 1: Cook the Pasta and Peas
Bring a large pot of well-salted water to a boil. Add the pasta and cook until just tender, following the package instructions. About halfway through cooking, add the frozen peas straight into the pot. Cooking them together saves time and keeps this easy macaroni salad recipe truly simple.
Step 2: Drain and Cool Quickly
Drain the pasta and peas, then rinse briefly under cold water for about 10 seconds. This stops the cooking right away and helps the pasta stay firm, not mushy. Let it drain well so the salad doesn’t turn watery.
Step 3: Mix the Creamy Dressing
While the pasta cooks, make the dressing. In a small bowl, whisk together Greek yogurt, mayonnaise, apple cider vinegar or lemon juice, Dijon mustard, garlic, salt, and black pepper. The result should be smooth, tangy, and creamy — the base of a creamy pasta salad without mayo overload.
Step 4: Combine and Chill
Add the cooled pasta and peas to a large bowl with the carrot, bell pepper, onion, celery, and pickles. Pour the dressing on top and stir gently until everything is evenly coated. Serve right away, or cover and refrigerate for a make ahead macaroni salad that tastes even better after chilling.
Tips
- Salt the pasta water well so the pasta has flavor from the inside. This makes a big difference in any healthy pasta salad for a crowd.
- Cook the pasta just until al dente. Slightly firm pasta holds up better once mixed with the dressing and vegetables.
- Cool the pasta completely before mixing to keep the dressing thick and creamy instead of watery.
- Chop the vegetables small and evenly so every bite feels balanced and easy to eat, especially for a summer macaroni salad.
- Let it rest in the fridge if you have time. Even 30 minutes helps the flavors blend and improves texture.
- Refresh before serving by stirring in a spoonful of yogurt or a splash of vinegar if it thickens too much.
Frequently Asked Questions
Yes. This is a great make ahead macaroni salad. You can prepare it a day in advance and keep it covered in the fridge. Stir before serving to refresh the texture.
Absolutely. The Greek yogurt keeps it rich and smooth, making this a creamy pasta salad without mayo overload that still feels comforting.
Yes. Any short pasta works well, as long as it can hold the dressing. Elbows, rotini, or small shells are all good choices.
Stored in an airtight container, it stays fresh for several days and actually tastes better after the flavors have time to blend.
Of course. Add a little more vinegar or lemon for tang, or a touch of honey if you like a slightly sweeter salad.
Yes. It’s easy to double and works well as a healthy pasta salad for a crowd, especially for picnics and family gatherings.
More Easy Salad Recipes
- Chickpea Cucumber Salad (Life-Changing Marinade)
- Chopped Chickpea Salad
- Mediterranean Quinoa Salad
- Chickpea Cranberry Salad
- Healthy Broccoli Cauliflower Salad
- Rice Salad
- Apple Chickpea Salad
- Black Bean Corn Salad
- Dense White Bean Salad
If you tried this Greek Yogurt Macaroni Salad Recipe or any other recipe on our blog, please leave a 🌟 star rating and let us know how it goes in the comments. We love hearing from you!
Greek Yogurt Macaroni Salad (Creamy and Light)
Ingredients
For the Dressing
- 1 cup Greek yogurt plain, unsweetened
- 2 tablespoons mayonnaise add more to taste if desired
- 2 tablespoons apple cider vinegar or lemon juice
- 1 tablespoon honey or maple syrup
- 1 tablespoon mustard Dijon or yellow
- 1 teaspoons garlic powder
- 1 teaspoons salt and black pepper to taste
For the Salad
- 8 ounces short pasta macaroni, elbows, rotini, or similar
- 1½ cup frozen peas no need to thaw
- 1 medium red bell pepper diced small
- 1 medium carrot shredded
- 1 small red onion finely diced
- 1 rib celery finely chopped
- ½ cup dill pickles finely chopped
Instructions
- Cook the Pasta and Peas: Bring a big pot of salty water to a boil. Add 8 ounces short pasta and cook until just tender (check the package time). When the pasta is about halfway done, add 1½ cup frozen peas right into the same pot.
- Drain and Cool: Drain the pasta and peas, then rinse under cold water for about 10 seconds. This stops the cooking so the pasta doesn’t get mushy. Let everything drain well.
- Make the Dressing: In a small bowl, whisk together 1 cup Greek yogurt, 2 tablespoons mayonnaise, 2 tablespoons apple cider vinegar, 1 tablespoon honey, 1 tablespoon mustard, 1 teaspoons garlic powder, 1 teaspoons salt, and pepper until smooth and creamy.
- Mix and Chill: Put the pasta and peas in a large bowl with 1 medium red bell pepper, 1 medium carrot, 1 small red onion, 1 rib celery, and ½ cup dill pickles.Pour the dressing on top and gently stir until everything is coated. Serve right away, or cover and chill for later — it tastes even better cold.
Notes
- Short pasta → Whole wheat pasta, gluten-free pasta, or any small pasta shape you have
- Frozen peas → Edamame or finely chopped green beans
- Red bell pepper → Yellow or orange bell pepper, or chopped cherry tomatoes
- Carrot → Shredded cabbage, shaved Brussels sprouts, or extra bell pepper
- Red onion / shallot → Green onions, or raw onion soaked briefly in water
- Celery → Zucchini, corn, or cucumber
- Dill pickles → Capers or chopped olives
- Greek yogurt → Low-fat Greek yogurt, Skyr, or dairy-free yogurt
- Mayonnaise → Extra Greek yogurt or mashed avocado
- Apple cider vinegar / lemon juice → Red wine vinegar or pickle juice
- Dijon mustard → Whole grain mustard or mild yellow mustard
- Honey → Maple syrup or sugar
- Garlic → Garlic powder or roasted garlic
- Salt the water well – Pasta should taste good before you add anything else.
- Don’t overcook the pasta – Al dente pasta stays firm and doesn’t fall apart.
- Cool the pasta fully – Warm pasta makes the dressing thin and watery.
- Cut veggies small – Tiny, even pieces = better bites every time.
- Chill if you can – Even 30 minutes helps the flavors come together.
- Refresh before serving – Stir in a spoon of yogurt or a splash of vinegar if it thickens.
- Store in an airtight container in the fridge for up to 3 days; freezing isn’t recommended as the yogurt dressing can separate.
Nutrition
Hi! We are Nico & Louise
We’re here to share delicious, easy, and healthy plant-based recipes (vegetarian & vegan) 🌿✨.
Welcome to our blog, we are glad you are here.