Ingredients
Scale
FOR THE PASTA:
- 4 Cups Elbow Macaroni
- 1 Cup Carrots, diced
- 1/2 Cup Red Pepper, diced
- 1/2 Cup Yellow Pepper, diced
- 1/2 Cup Celery, diced
- 1/4 – 1/2 Cup Red Onion, diced
- 1/4 Cup Scallions
FOR THE SAUCE:
- 1 Cup Mayonnaise
- 1 Cup Plain Greek Yogurt
- 1/4 Cup Organic Milk
- 2 teaspoons Yellow Mustard
- 2 Tablespoons Apple Cider Vinegar
- 1 Tablespoon Sugar
Instructions
- Cook the pasta in a large pot of heavily salted water according to package instructions.
- Plunge the pasta into a pot of ice cold water to stop it from cooking. This is an important step to prevent the pasta from soaking up the sauce and becoming dry.
- As the pasta is soaking, cut up the veggies and combine with the sauce ingredients. Mix with a rubber spatula until fully combined.
- Drain the cooled pasta and pour it into a large bowl. Add the vegetables and sauce. Stir until well mixed.
- Place the macaroni salad in the fridge in a covered container for a few hours.
- When ready to serve, stir the macaroni and add a little more mayo and apple cider vinegar mixed together if the pasta has gotten a little dry.
