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 (15ml) Dijon mustard
  • 1 tbsp (21g) honey
  • 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, diced
  • 1/4 cup (40g) sweet pickle relish
  • 1 tbsp (15g) fresh parsley, chopped

Instructions:

  1. Bring a large pot of salted water to a rolling boil. Add the macaroni and cook until just al dente. Immediately drain the pasta in a colander and rinse with cold water until the noodles are cool to the touch.
  2. Combine the mayonnaise, Greek yogurt, apple cider vinegar, mustard, honey, salt, and pepper in a large mixing bowl. Whisk until the mixture is completely smooth.
  3. Add the cooled macaroni, diced celery, onion, red pepper, and relish to the dressing bowl. Gently fold the ingredients together until every noodle is coated.
  4. Stir in the fresh parsley last to maintain its bright green color.
  5. Chill the salad in the refrigerator for 1 hour before serving.