Ingredients:

  • 1 lb (450g) elbow macaroni
  • 1 tbsp (15g) salt
  • 1/2 cup (115g) mayonnaise
  • 1/2 cup (120g) plain Greek yogurt
  • 2 tbsp (30ml) apple cider vinegar
  • 1 tbsp (12g) granulated sugar
  • 1 tsp (5g) Dijon mustard
  • 1/2 tsp (3g) salt
  • 1/4 tsp (1g) black pepper
  • 2 stalks (60g) celery, finely diced
  • 1/2 cup (75g) red onion, finely minced
  • 1/2 cup (70g) red bell pepper, finely diced
  • 1/4 cup (30g) carrots, shredded or finely diced
  • 2 tbsp (30g) sweet relish

Instructions:

  1. Bring a large pot of salted water to a rolling boil. Add the macaroni and cook for 1 minute less than the package directions.
  2. Drain the pasta immediately in a colander and rinse under cold running water until the pasta feels cold to the touch to stop the cooking process.
  3. In a large mixing bowl, combine the mayonnaise, Greek yogurt, apple cider vinegar, sugar, mustard, salt, and pepper. Whisk vigorously until smooth and the sugar is dissolved.
  4. Add the chilled macaroni, diced celery, minced onion, red bell pepper, and carrots to the bowl.
  5. Fold gently with a spatula until the pasta is evenly coated and the vegetables are distributed.
  6. Chill the salad for 1 hour in the refrigerator to allow flavors to meld before serving.