Classic Macaroni Salad

Ingredients

• 8 oz. dry elbow macaroni
• 1/2 cup Hellmann's or Best Foods Mayonnaise
• 1/2 cup fat free or low fat plain Greek yogurt
• 1 1/2 Tbsp white wine vinegar
• 2 tsp dijon mustard
• 2 tsp honey
• Salt and freshly ground black pepper
• 2 steamed or hard boiled eggs, peeled and chopped
• 1 cup diced red bell pepper
• 1 cup matchstick carrots, roughly chopped
• 3/4 cup diced celery
• 1/4 cup diced red onion
• 1 Tbsp minced fresh parsley

Directions

1. Boil the macaroni in salted water following the package instructions; about 1/2 tbsp salt in the pot works well. Drain it, rinse under cold water until the pasta is fully chilled, then let it drain very thoroughly.
2. In a medium mixing bowl, whisk together the mayonnaise, Greek yogurt, vinegar, mustard, and honey. Season with salt and pepper to taste, starting with about 1/2 tsp salt and 1/4 tsp pepper, then adjust with more salt after the dressing is mixed into the pasta.
3. Transfer the well-drained macaroni to a large mixing bowl, then add the eggs, bell pepper, carrots, celery, and onion. If you want a little color on top, hold back some of the vegetables to scatter over the finished salad.
4. Pour the dressing over the pasta mixture, add the parsley, and toss until everything is evenly coated. Serve right away, or refrigerate for up to 1 day.