Healthier Summer Macaroni Salad {Recipe}

If you’ve been following my blog for a while, then you know that I love Skinnytaste recipes. And while I wish I could be as talented in the kitchen as she is, I settle for recreating her recipes and sharing with you on my blog from time to time.

For my husband’s birthday BBQ I tried out Skinnytaste’s Summer Macaroni Salad with Tomatoes and Zucchini and also made my own Lemon Dill Orzo Salad as sides. I love a good macaroni salad and this is a healthier version of a traditional side dish, which incorporates more veggies and uses ingredients like Greek yogurt and Dijon mustard to replace some of the mayo. In the photos below I added a tiny bit extra of the dressing mixture, but it’s definitely not necessary.

This macaroni salad also makes for great leftovers. Check out the recipe below and enjoy!

Summer Pasta Salad


  • 16 oz uncooked elbows
  • 4 cups grape tomatoes, cut in half
  • 2 cups (1 small) zucchini, sliced and quartered
  • 1/2 cup red onion, finely chopped
  • 7 tbsp light mayonnaise
  • 2 1/2 tbsp red wine vinegar
  • 2 tbsp fat free Greek yogurt
  • 2 tsp Dijon mustard
  • 1/4 tsp oregano
  • 1/4 tsp garlic powder
  • Salt and pepper to taste


  • Cook pasta in salted water according to package directions. Drain and rinse with cold water.
  • In a medium bowl, combine onions, mayonnaise, vinegar, yogurt, mustard, oregano, garlic powder; mix well.
  • Add tomatoes (and any juice from the tomato), zucchini, pasta, salt and pepper to taste, toss well and place in a large bowl.

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What are your favorite summer bbq sides? Let us know in the comments below!

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