This recipe is great for a satisfying, summer BBQ style macaroni salad. I left out the pickles and added a big handful of fresh, shelled peas. This both cut down sourness and added sweetness, helping to balance things out. With the extra veggies, a great dish for vegetarians.
To address issue of salad drying out: I used a regular, plain non-fat yogurt (with active pre and probiotics). Prior to refrigeration, it was too wet, but after refrigeration it was perfect same day and day after.
I just read stylegirl's comment. I should have read it earlier. When I was doing the low-fat thing I tried making macaroni salad with yogurt rather than mayo and it has too much moisture and not enough fat so it absorbs into the pasta over time. My friend, a food scientist explained the process which I can't remember. In my earlier post I should have said that I used half mayo and half sour cream, both higher in fat. If you like the yogurt version make only a small amount and eat it all.
I had some left over macaroni from a dish I had made earlier in the day. I liked the sound of creamy macaroni salad so I made some 30 minutes ago for a light supper for my husband and me and we absolutely love it. It's got just the right amount of texture mixed in with the creaminess. I've never made a mac. salad recipe that calls for lemon juice and I like the zing it provides. Thanks. Great flavor. I'm definitely adding this to my favorites collection.
Rating: 1 stars
I decided to make this pasta salad because it seemed like a lower fat option to a traditional salad and had some differeent ingredients. Mine was creamy at first, but after a few hours in the fridge, it completely dried out. The flavor was also very bland and sour. I used a Greek plain yogurt which could have been the problem, but overall the salad's dressing was not enough to keep my pasta creamy after refrigeration and needed some sweetness to counter act the sour and bitter of the yogurt & le