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

Ingredients:

  • 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

Directions:

  • 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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