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Gallery Creamy Macaroni Salad Recipe Summary prep: 25 mins total: 25 mins Servings: 6

Ingredients Ingredient Checklist Coarse salt and ground pepper 1/2 pound elbow macaroni 2 hard-cooked large eggs, whites roughly chopped, yolks left whole 1 cup low-fat plain yogurt 1 tablespoon mayonnaise 1 tablespoon fresh lemon juice 4 radishes, quartered and thinly sliced 2 celery stalks, thinly sliced crosswise 2 tablespoons finely chopped dill pickle 2 tablespoons chopped fresh chives

Gallery Creamy Macaroni Salad

Recipe Summary prep: 25 mins total: 25 mins Servings: 6

Creamy Macaroni Salad

Creamy Macaroni Salad

Creamy Macaroni Salad

Recipe Summary prep: 25 mins total: 25 mins Servings: 6

Recipe Summary

prep: 25 mins total: 25 mins

Servings: 6

prep: 25 mins

total: 25 mins

prep:

25 mins

total:

Servings: 6

6

Ingredients

Ingredients

  • Coarse salt and ground pepper 1/2 pound elbow macaroni 2 hard-cooked large eggs, whites roughly chopped, yolks left whole 1 cup low-fat plain yogurt 1 tablespoon mayonnaise 1 tablespoon fresh lemon juice 4 radishes, quartered and thinly sliced 2 celery stalks, thinly sliced crosswise 2 tablespoons finely chopped dill pickle 2 tablespoons chopped fresh chives

Directions

In a large pot of boiling salted water, cook pasta according to package instructions. Drain and return to pot. In a small bowl, finely mash 1 egg yolk with a fork (reserve remaining yolk for another use). Add yogurt, mayonnaise, and lemon juice; stir until smooth. Add to pasta, then stir in egg whites, radishes, celery, and pickle. Season with salt and pepper. Sprinkle with chives just before serving.

Reviews (4)

 Add Rating & Review     72 Ratings   5 star values:        18    4 star values:        21    3 star values:        23    2 star values:        8    1 star values:        2

Reviews (4)

Add Rating & Review     72 Ratings   5 star values:        18    4 star values:        21    3 star values:        23    2 star values:        8    1 star values:        2

Add Rating & Review

72 Ratings 5 star values: 18 4 star values: 21 3 star values: 23 2 star values: 8 1 star values: 2

72 Ratings 5 star values: 18 4 star values: 21 3 star values: 23 2 star values: 8 1 star values: 2

72 Ratings 5 star values: 18 4 star values: 21 3 star values: 23 2 star values: 8 1 star values: 2

  • 5 star values: 18 4 star values: 21 3 star values: 23 2 star values: 8 1 star values: 2

    Martha Stewart Member     Rating: Unrated       07/11/2015   This recipe is great for a satisfying, summer BBQ style macaroni salad. I left out the pickles and added a big handful of fresh, shelled peas. This both cut down sourness and added sweetness, helping to balance things out. With the extra veggies, a great dish for vegetarians. To address issue of salad drying out: I used a regular, plain non-fat yogurt (with active pre and probiotics). Prior to refrigeration, it was too wet, but after refrigeration it was perfect same day and day after.  

Martha Stewart Member     Rating: Unrated       06/16/2013   I just read stylegirl's comment. I should have read it earlier. When I was doing the low-fat thing I tried making macaroni salad with yogurt rather than mayo and it has too much moisture and not enough fat so it absorbs into the pasta over time. My friend, a food scientist explained the process which I can't remember. In my earlier post I should have said that I used half mayo and half sour cream, both higher in fat. If you like the yogurt version make only a small amount and eat it all.  

Martha Stewart Member     Rating: Unrated       06/16/2013   I had some left over macaroni from a dish I had made earlier in the day. I liked the sound of creamy macaroni salad so I made some 30 minutes ago for a light supper for my husband and me and we absolutely love it. It's got just the right amount of texture mixed in with the creaminess. I've never made a mac. salad recipe that calls for lemon juice and I like the zing it provides. Thanks. Great flavor. I'm definitely adding this to my favorites collection.  

Martha Stewart Member     Rating: 1 stars       07/05/2012   I decided to make this pasta salad because it seemed like a lower fat option to a traditional salad and had some differeent ingredients. Mine was creamy at first, but after a few hours in the fridge, it completely dried out. The flavor was also very bland and sour. I used a Greek plain yogurt which could have been the problem, but overall the salad's dressing was not enough to keep my pasta creamy after refrigeration and needed some sweetness to counter act the sour and bitter of the yogurt & le

    Martha Stewart Member

    Rating: Unrated 07/11/2015

This recipe is great for a satisfying, summer BBQ style macaroni salad. I left out the pickles and added a big handful of fresh, shelled peas. This both cut down sourness and added sweetness, helping to balance things out. With the extra veggies, a great dish for vegetarians. To address issue of salad drying out: I used a regular, plain non-fat yogurt (with active pre and probiotics). Prior to refrigeration, it was too wet, but after refrigeration it was perfect same day and day after.

Rating: Unrated

Rating: Unrated 06/16/2013

I just read stylegirl’s comment. I should have read it earlier. When I was doing the low-fat thing I tried making macaroni salad with yogurt rather than mayo and it has too much moisture and not enough fat so it absorbs into the pasta over time. My friend, a food scientist explained the process which I can’t remember. In my earlier post I should have said that I used half mayo and half sour cream, both higher in fat. If you like the yogurt version make only a small amount and eat it all.

I had some left over macaroni from a dish I had made earlier in the day. I liked the sound of creamy macaroni salad so I made some 30 minutes ago for a light supper for my husband and me and we absolutely love it. It’s got just the right amount of texture mixed in with the creaminess. I’ve never made a mac. salad recipe that calls for lemon juice and I like the zing it provides. Thanks. Great flavor. I’m definitely adding this to my favorites collection.

Rating: 1 stars 07/05/2012

I decided to make this pasta salad because it seemed like a lower fat option to a traditional salad and had some differeent ingredients. Mine was creamy at first, but after a few hours in the fridge, it completely dried out. The flavor was also very bland and sour. I used a Greek plain yogurt which could have been the problem, but overall the salad’s dressing was not enough to keep my pasta creamy after refrigeration and needed some sweetness to counter act the sour and bitter of the yogurt & le

Rating: 1 stars

All Reviews for Creamy Macaroni Salad

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Creamy Macaroni Salad

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest