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Feature image creamy Greek yogurt macaroni salad light fresh and perfect for make ahead lunches.

Greek Yogurt Macaroni Salad (Creamy and Light)

Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 4 people (up to 6)
Author: Nico Pallotta

For the Dressing

  • 1 cup (250 g) 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 (230 g) short pasta macaroni, elbows, rotini, or similar
  • 1½ cup (220 g) 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 (80 g) dill pickles finely chopped

  • 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.
    Step 1 Cooking pasta and peas together in one pot for easy macaroni salad recipe.
  • 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.
    Step 2 Drained and cooled pasta under cold water to keep texture firm.
  • 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.
    Step 3 Whisking Greek yogurt dressing smooth and creamy in small bowl.
  • 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.
    Step 4 Mixing pasta vegetables and dressing for creamy pasta salad without mayo overload.
Substitutions
  • 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
 
Tips
  • 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.
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