BEST MACARONI SALAD | healthy, deli-style recipe


My family tells me this is the BEST Macaroni Salad on the block! It’s a healthy, deli-style recipe that can easily be made gluten-free. Watch to see how to make this delicious macaroni salad today.

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0:00 Intro
0:19 Prepare the pasta
1:18 Adding veggies to pasta – prepping the onion
1:53 Prepping the celery
2:02 Prepping and adding the bell peppers
2:17 Prepping and adding the gherkin pickles
2:28 Prepping and adding the hard-boiled eggs
3:19 Making the creamy dressing
4:14 Pouring the dressing over the salad and stir
4:37 Enjoy your healthy macaroni salad
5:08 Outro
5:36 Out Takes

12 ounces elbow macaroni I used brown rice pasta
1/2 cup red onion finely diced
1/2 cup celery finely diced
1/2 cup yellow bell pepper diced
1/2 cup orange bell pepper diced
1/3 cup gherkins pickle diced
3 hard-boiled eggs chopped
For the dressing
1/2 cup mayonnaise
1/2 cup 2% Greek yogurt
1 tablespoon red wine vinegar
1 teaspoon honey
2 teaspoon dijon mustard
1 garlic crushed
1/2 teaspoon sea salt
1/4 teaspoon black pepper

Cook macaroni according to the package instructions. Drain well and drizzle with a teaspoon of extra virgin olive oil so the noodles don’t stick together. In a large bowl, combine macaroni, red onion, celery, bell pepper, pickles, and eggs. Set aside.

In a spouted cup or medium bowl, combine mayonnaise, Greek yogurt, red wine vinegar, honey, dijon mustard, garlic, salt, and pepper. Whisk until well combined.

Pour the dressing over the macaroni salad and gently toss until everything is well combined.

Enjoy immediately or cover and chill until ready to serve.

To make ahead – This creamy macaroni salad is a great recipe to make in advance to really let the flavors develop. You can make it up to two days ahead of time.

Storage – Store leftover salad in an airtight container in the refrigerator for up to 4 days. Give it a good stir before serving.

Freezing – I do not recommend freezing this salad recipe. The creamy dressing will not have the same texture or taste the same frozen and then thawed. It’s best to make this fresh and enjoy it within 4 days. You can also cut this recipe in half if you are serving fewer people.

Serving: 1serving | Calories: 305kcal | Carbohydrates: 36g | Protein: 10g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 76mg | Sodium: 333mg | Potassium: 221mg | Fiber: 2g | Sugar: 4g | Vitamin A: 458IU | Vitamin C: 30mg | Calcium: 45mg | Iron: 1mg

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#macaronisalad #bestmacaronisalad #easysaladrecipes





  1. Earlier I bought ground turkey, made a few burgers then came here to find a salad recipe. As soon as I saw your video I went ahead and cook the macaroni. I then made the sauce added to the roni's and placed it into the fridge to chill. I must say making my own burgers is so cost effective and the price I payed at the supermarket would have gotten me just one burger from a chain. I cannot wait to have dinner and to try the macaroni salad. Thank you for the recipe

  2. Another great recipe to add to my recipe book 🙂. Thanks, Dani! I used to avoid these kinds of recipes because I don't like mayo, but ever since I realized I could make them with Greek yogurt, I started making them. I don't know why it took me so long to realize I could do that 😂😂.

  3. Ok, but how do you keep the brown rice pasta from getting all hard and chewy after you put it in the fridge? I use the exact same brand of pasta. And I’ve used all kinds of ‘alternative’ pastas.. They all get hard and chewy once they’ve been in the fridge. The only time it’s soft and creamy and delicious is right after you make it. But I don’t want to go through all of this trouble and not have any leftovers. That’s the tip I’m looking for…