Mediterranean Creamy Macaroni Salad

A refreshing and vibrant pasta salad with creamy Greek yogurt, crunchy veggies, and briny Mediterranean flavors—perfect as a light lunch, picnic side, or potluck favorite!

Ingredients:

For the Salad:

• 2 cups elbow macaroni (uncooked)
• ½ cup red bell pepper, diced
• ½ cup yellow or orange bell pepper, diced
• ½ cup cucumber, finely diced (remove seeds for less water)
• ¼ cup red onion, finely diced
• ¼ cup kalamata olives, sliced
• ¼ cup crumbled feta cheese
• 2 tablespoons chopped fresh parsley or mint
• Optional: ¼ cup cherry tomatoes, halved

For the Creamy Mediterranean Dressing:

• ½ cup Greek yogurt (plain, full fat or low fat)
• 2 tablespoons mayonnaise (adds richness while keeping it light)
• 1 tablespoon Dijon mustard
• 1 tablespoon red wine vinegar or lemon juice
• 1 tablespoon extra virgin olive oil
• 1 teaspoon honey or sugar (optional, for a mild sweetness)
• Salt and black pepper to taste
• ½ teaspoon dried oregano

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‍ Instructions:

1. Cook the Pasta:

Bring a large pot of salted water to a boil. Cook macaroni according to package directions until al dente.

Drain and rinse under cold water to stop cooking. Set aside to cool.

2. Mix the Dressing:

In a bowl, whisk together Greek yogurt, mayonnaise, mustard, vinegar/lemon juice, olive oil, honey (if using), oregano, salt, and pepper until creamy and smooth.

3. Combine the Salad:

In a large mixing bowl, combine the cooled pasta with chopped vegetables, olives, feta, and fresh herbs.

4. Add the Dressing:

Pour the dressing over the salad and toss gently to coat everything evenly.

5. Chill & Serve:

Cover and refrigerate for at least 30 minutes to let the flavors meld. Stir again before serving and garnish with extra herbs or feta if desired.

Optional Add-Ins:

Sun-dried tomatoes

Roasted red peppers

Chickpeas

Artichoke hearts

A sprinkle of za’atar or sumac for extra zest