Hello Everyone,
Today for #SundaySupper we are having a virtual picnic to celebrate US Independence Day on July 4th and/or Canada Day on July 1st! I love a big picnic! I only wish we could actually have a picnic together, then having one virtually! But I will settle for this kind of picnic for now. What I am bringing to our picnic is my Lightened Up Macaroni Salad! Yum!
I love a good macaroni salad, but honestly I hate the calories! So I had to take my traditional macaroni salad and make a few modifications to make it guilt free. My biggest change was using less mayonnaise and subbing in greek yogurt. Yup good old greek yogurt! No one even noticed the difference! I love that! I usually use more egg whites then full eggs but the family loves the eggs in the recipe, so I left them in.
The salad is made with elbow noodles, celery, onion, salt, pepper and paprika. I love adding paprika to my salad, it adds a little bit of color and a little bit of different flavor. Plus I love adding paprika to my recipes that contain hard-boiled eggs. As you can see from the above photo, I kind of went a little overboard with the paprika, but it mixes in well! 🙂
This salad is light, refreshing, guilt-free and tastes just amazing! If you’re a macaroni fan, I think you will like this recipe! Oh and get this it’s only 229 calories for a cup, which is pretty darn good for macaroni salad! I’ll take that! This is great paired with barbecue chicken, hamburgers, hot dogs and just about anything you cook on the grill!
- 6 cups water
- 3 cups elbow noodles
- 5 eggs
- 1 cup onion, diced small (if your onions are string taste, cut back a little, use ½ cup)
- 1 cup celery, diced small
- ¼ cup mayonnaise
- 1 cup Greek yogurt
- ½ tsp. paprika
- In a large pot bring water to a boil, add your macaroni, bring to a boil and cook until tender. About 10 minutes. Drain your noodles and place in a bowl to cool.
- While your cooking your noodles, make your hard boiled eggs. Place the eggs in a medium pot, just cover the eggs with water. Bring to a boil, cover and simmer for 15 minutes. Rinse the eggs under cool water and let cool completely. I place them in the refrigerator.
- To make the salad, add onions and celery to macaroni, mix until incorporated. Add mayonnaise, greek yogurt and mustard. Mix until well incorporated. Taste test the salad to see if you need to add salt.
- Peel and slice your eggs and place on top of salad. Sprinkle with paprika, if desired. Refrigerate the salad for at least one hour before serving.
I just love picnic food! Do you have any plans for your 4th of July? I am just so happy that we have off from work! I am sure we will be having a family BBQ and watching the fireworks.
If you need more picnic food ideas, be sure to check out what the gang at #SundaySupper has made!
Have a great day!
Toodles,
Jennifer
Beverages
- Orange Blossom Iced Tea by girlichef
- Red, White, and Blue Sangria by Hezzi-D’s Books and Cooks
- Rosemary Nectarine Sparkling Cocktail by Food Lust People Love
- Best Picnic Wines by ENOFYLZ Wine Blog
Appetizers
- Baked Garlic Parmesan Wings by Cindy’s Recipes and Writings
- Buffalo Chicken Spring Rolls by Daily Dish Recipes
- Peppadew Dip by Confessions of a Culinary Diva
- Savory Red, White, and Bleu Truffles by Culinary Adventures with Camilla
Mains
- Asparagus and Cheddar Quiche by Mess Makes Food
- London Broil with Caramelized Red Onions by Crazy Foodie Stunts
- Stilton Potato and Stilton Pies by Jane’s Adventures in Dinner
- Waffle Batter Fried Chicken Tenders with Maple Mustard Dipping Sauce by Kudos Kitchen by Renee
Sides
- Mushroom and Gruyere Cheesecake by Peaceful Cooking
- Scotch Eggs by Small Wallet, Big Appetite
Salads
- Caprese Pasta Salad by La Bella Vita Cucina
- Farro & Walnut Salad by Foxes Love Lemons
- Fruit Tortellini Salad by Jelly Toast
- Gluten Free Potato Salad by Gluten Free Crumbley
- Japanese Noodle Salad by Noshing With The Nolands
- Kale and Quinoa Tabbouli by Healthy. Delicious.
- Layered Chicken Salad by Nosh My Way
- Lightened Up Macaroni Salad by Peanut Butter and Peppers
- Loaded Potato Salad by Granny’s Down Home Sassy Southern Cooking
- Mexican 3 Bean Salad by Bobbi’s Kozy Kitchen
- Old Fashioned Potato Salad by Life Tastes Good
- Orzo Salad with Kale Pesto by Cooking Chat
- Pizza Pasta Salad by Curious Cuisiniere
- Red, White and Blue Fruit and Cheese Salad by Shockingly Delicious
- Tomato Bean Salad by Family Foodie
- Tuna Noodle Salad by Hot Momma’s Kitchen Chaos
- Vegetable Salad by Magnolia Days
- Veggie Pasta Salad by Pescetarian Journal
- Watermelon and Feta Salad with Verjus by The Wimpy Vegetarian
Sandwiches and Wraps
- Pan Bagnat by A Kitchen Hoor’s Adventures
- Panino con la Salamella by Manu’s Menu
- Roast Beef Wraps by Cookin’ Mimi
Sweets
- Banana Pudding Cheesecake by Serena Bakes Simply From Scratch
- Berry Cheesecake Chocolate Chip Cookie Cups {#glutenfree option} by Cupcakes & Kale Chips
- Cherry Chip Blossom Cupcakes by NinjaBaking.com
- Cherry Pie Crumb Bars by The Girl In the Little Red Kitchen
- Chocolate Chunk Brownies by What Smells So Good?
- Chocolate Syrup Brownies by That Skinny Chick Can Bake
- Chocolate Zucchini Cake by Killer Bunnies, Inc
- Coconut Oil Chocolate Chip Cookies by Alida’s Kitchen
- Flag Cake by Pies and Plots
- Peanut Butter Frosted Brownies by Feed Me, Seymour
- Red, White, and Blue Berry Angel Food Cake Parfaits by Neighborfood
- S’mores Crumb Bars by The Redhead Baker
- Stained Glass Jello with Coconut Milk Panna Cotta by Simply Gourmet
- Strawberry Banana Oat Muffins by Sue’s Nutrition Buzz
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Brilliant, Jennifer! If we can substitute buttermilk in cakes with Greek yogurt why not in macaroni salad? Thank you for the recipe and the suggestion that egg whites can be used instead of whole eggs. Happy Light Independence Day!
You have to love greek yogurt! It’s such a great substitute for so many things!! Happy Independence Day! 🙂
I love macaroni salad but have been avoiding it lately because it is usually so fat laden and loaded with mayo. I can’t wait to try your lightened up version. I need a macaroni salad fix soon.
Thank you so much Renee! I so understand, I love macaroni salad too, but I don’t need all of that mayonnaise! 🙂
Way to go on this lightened up version of a classic macaroni salad. I love all the eggs and paprika too.
Thank you Marlene! 🙂
This looks completely delicious and not an ounce lightened up!
This is another one of my hubby’s favs and he likes it such like this, plain and simple!!
Yes I like it this way too! Nice and traditional!
I love how you’ve lightened this up with Greek yogurt! Now I can have seconds 🙂
Yes you can have seconds! 🙂
I love subbing Greek yogurt for mayo 🙂 and you are right, they never know! I am in love with your version of macaroni salad!!
Thank you so much! I love how I can sneak in greek yogurt! lol
Which do you prefer – Full-fat or fat-free Greek yogurt?
Hi! I usually go with fat free greek yogurt, but any kind that is plain will do.
Paprika adds such a great smoky flavor to everything its sprinkled on. No picnic is complete without macaroni salad, I’m glad you decided to bring it!
Thanks Shaina! I too love paprkia! Adds great flavor and color.
Yep. Paprika definitely makes things better here.
Thank you, I must agree! 🙂
Thanks for sharing this recipe. I do enjoy a good mac salad, but don’t eat it often because of the fat. Now I know to lighten it up!
Macaroni Salad is my husband’s favorite!! I love the use of the greek yougurt – I need to give that a try! yummm
Great way to make this guilt free!
I haven’t had macaroni salad in years! I love that you’ve lightened it here. Fantastic!
What a yummy pasta salad!
What a wonderful Macaroni Salad and I love that you lightened it up to save on some calories!
This macaroni salad looks picnic perfect, and I love that you used Greek yogurt and lightened it up!
I put eggs in my mac salad too! I love it this way!
Seeing as how they say the worse thing calorie wise you could eat is potato or pasta salad I love finding lighter versions to reduce the guilt. 🙂
Thank you so much Laura!