Ingredients:

  • 1 lb (450g) Elbow macaroni or Rotini pasta
  • 1 tsp (6g) Salt
  • 1 cup (150g) Celery, finely diced
  • 1/2 cup (75g) Red onion, finely minced
  • 1 cup (130g) Red bell pepper, diced
  • 1/2 cup (65g) Carrots, shredded or finely diced
  • 1/4 cup (30g) Fresh parsley, chopped
  • 1/2 cup (115g) Mayonnaise
  • 1/2 cup (120g) Plain Greek yogurt
  • 2 tbsp (30ml) Apple cider vinegar
  • 1 tbsp (15ml) Dijon mustard
  • 1 tbsp (12g) Granulated sugar
  • 1/2 tsp (3g) Salt
  • 1/4 tsp (1g) Black pepper
  • 1 tbsp (15g) Sweet pickle relish

Instructions:

  1. Bring a large pot of salted water to a rolling boil. Add pasta and cook until just al dente (usually 1 minute less than the package directions).
  2. Drain pasta in a colander and rinse immediately with cold water until the pasta is cool to the touch to stop the cooking process.
  3. In a small bowl, whisk together the mayonnaise, Greek yogurt, apple cider vinegar, Dijon mustard, sugar, salt, and pepper until smooth.
  4. Stir the sweet pickle relish into the dressing mixture.
  5. Place the cooled pasta in a large mixing bowl and add the diced celery, red onion, bell pepper, and carrots.
  6. Pour the dressing over the mixture and fold gently with a spatula until every piece of pasta is evenly coated.
  7. Fold in the fresh parsley, cover, and refrigerate for at least 2 hours to allow the flavors to marry.