Healthy Macaroni Salad


Over the next three weeks, I’m going to try to keep up some semblance of regular posting, but things might go sideways on me. I am, after all, on my way to Ireland to eat and drink my way from one side of the country to the other. Hopefully there will be plenty of inspiration during the trip which I’ll share with you all once I get home, but most of my travels won’t appear directly on here. After all, I’m trying to keep this a useful cooking blog, not a travel blog. If you can’t cook it at home yourself, I tend to keep it to myself. So, until then, here’s a healthy macaroni salad that I got from Eating Well lately that was quite tasty, with a few modifications. Hope you enjoy it, despite it’s rather massive good-for-you overhaul.

First, start by cooking some whole grain macaroni.


While that cooks, mix together greek yogurt, sour cream, dijon mustard, sugar, celery seed, salt, and pepper.


While the noodles cool, grate carrots, cut up celery, onion, and spinach.


Once the noodles have cooled, add everything but the cheese to the noodles and stir to combine.


Refrigerate two hours, or until cold, then sprinkle cheese on top just before serving.



Healthy Macaroni Salad

Prep Time 45 minutes
Cook Time 2 hours
Total Time 2 hours 45 minutes
Servings 8 -12
Author Cooking Madly


  • 3 cups whole-wheat elbow noodles 14- to 16-ounce package
  • 3/4 cup greek yogurt
  • 3/4 cup reduced-fat sour cream
  • 1 tablespoon dijon mustard
  • 2 teaspoons sugar
  • 1 teaspoon salt
  • 3/4 teaspoon celery seed
  • Freshly ground pepper to taste
  • 3 stalks celery finely chopped
  • 3 carrots shredded
  • 1 small Vidalia or other sweet onion finely chopped
  • 1 cup baby spinach chopped
  • 3/4 cup frozen edamame thawed
  • 1/3 cup shredded mild Cheddar cheese


  1. Cook noodles in a large pot of boiling water until tender, 8 to 10 minutes or according to package directions. Drain. Transfer to a large bowl to cool for at least 15 minutes.
  2. Combine yogurt, sour cream, dijon, sugar, salt, celery seed, and pepper in a small bowl.
  3. When the noodles have cooled, add celery, carrots, onion, spinach, edamame and the mayonnaise mixture; stir well to combine.
  4. Cover and refrigerate until cold, at least 2 hours. Taste and adjust seasoning with salt and pepper, if desired. Sprinkle with cheese just before serving.


Comments on this entry are closed.

Next post:

Previous post: