Honey Dijon Macaroni Salad
- Serves
- 4 servings
- Prep
- 10 min
- Cook
- 20 min
- Cost
- $11.00
- Nutrition
- 520 cal · 22g protein
- quick
- budget
- make-ahead
- meatless
🍳 1 pan + 1 bowl · Picky-eater safe bet: plain noodles · kept by 1 family
Honey Dijon Macaroni Salad is a weeknight dinner that serves 4 and is on the table in about 30 minutes, for around $11 in groceries. You'll need 1 pan + 1 bowl, and the 11 ingredients below are everyday supermarket items. Cooking for a picky eater? Plain noodles works on its own for the one who won't try the rest. Add it to your week and the whole grocery list lands in your Instacart cart in one tap.
Goes with: Warm pita and hummus (5 min)
Contains: Dairy · Eggs · Gluten— based on the ingredients; brands vary, so check labels.
Cookware you'll need
Set these out before you start — it saves hunting through drawers mid-recipe.
- 5–6 quart Dutch ovenDon't have one? Amazon →
- 3-quart saucepan with lidDon't have one? Amazon →
- 12-inch locking tongsDon't have one? Amazon →
- Balloon whiskDon't have one? Amazon →
- ColanderDon't have one? Amazon →
- Y-peelerDon't have one? Amazon →
Our kitchen essentials list · As an Amazon Associate, DinnerDrop earns from qualifying purchases.
Ingredients
- 8 oz elbow macaroni
- 6 count eggs
- 1 count red bell pepper
- 2 count carrots
- 2 count celery
- ½ cup plain Greek yogurt
- ¼ cup mayonnaise
- 1 tbsp Dijon mustard
- 2 tsp honey
- 1 tbsp red wine vinegar
- 1 pinch salt and pepper
Steps
- Bring a large pot of salted water to a boil. Gently lower in the eggs and set a timer for 10 minutes. After 10 minutes, scoop the eggs into a bowl of cold water and leave the pot boiling.
- Add the dry macaroni to the same boiling water and cook 8 to 9 minutes until tender. Drain and rinse under cold water to cool it down quickly.
- While the pasta cooks, finely dice the bell pepper, carrots, and celery. Peel the cooled eggs and chop them roughly.
- In a large bowl, whisk together the yogurt, mayonnaise, Dijon, honey, vinegar, 1/2 teaspoon salt, and a few grinds of pepper.
- Add the cooled pasta, chopped veggies, and eggs to the dressing and toss until everything is coated. Taste and add more salt if it needs it.
- Serve right away or chill for 20 minutes for a firmer salad. Keeps covered in the fridge for 3 days.
On the side: Warm pita and hummus (5 min)
1 package pita bread, 1 container hummus
- Warm the pitas in a dry skillet or the oven for 1 to 2 minutes, cut into wedges and serve with the hummus.
Nutrition per serving
- Protein
- 22 g
- Carbohydrates
- 58 g
- Fiber
- 3 g
- Sugar
- 5 g
- Fat
- 20 g
- Saturated fat
- 4 g
- Sodium
- 380 mg
Estimated from the ingredients and amounts in this recipe; brands and portions vary. Not medical or dietary advice.
Photo: DinnerDrop