Ingredients:

• 8 ounces whole wheat or protein-enriched macaroni noodles
• 1 cup plain Greek yogurt
• 2 tablespoons light mayonnaise
• 1 tablespoon Dijon mustard
• 2 tablespoons apple cider vinegar
• 1 teaspoon honey or maple syrup
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and pepper to taste
• 1 cup diced celery
• 1/2 cup diced red bell pepper
• 1/2 cup diced cucumber
• 1/4 cup diced red onion
• 1/4 cup chopped fresh parsley
• Optional: 1/4 cup chopped chives or green onions for garnish

Instructions:

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1. Cook the Macaroni Noodles:

‍a. Bring a large pot of salted water to a boil.

b. Add the macaroni noodles and cook according to package instructions until al dente.

c. Drain the noodles and rinse under cold water to stop the cooking process. Set aside to cool.

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2. Prepare the Dressing:

‍a. In a small bowl, whisk together the Greek yogurt, light mayonnaise, Dijon mustard, apple cider vinegar, honey or maple syrup, garlic powder, onion powder, salt, and pepper until well combined. Adjust seasoning to taste.

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3. Assemble the Salad:

‍a. In a large mixing bowl, combine the cooked and cooled macaroni noodles with the diced celery, red bell pepper, cucumber, red onion, and chopped parsley.

b. Pour the prepared dressing over the macaroni and vegetables, tossing gently to coat everything evenly.

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4. Chill and Serve:

‍a. Cover the bowl with plastic wrap and refrigerate the macaroni salad for at least 1 hour to allow the flavors to meld together.

b. Before serving, garnish with chopped chives or green onions if desired.

#Protein-Rich