The Ultimate Macaroni Salad Recipe: A Delightful Fusion of Flavor and Color

Cook the Macaroni:
- Cook the whole wheat elbow macaroni according to package instructions until al dente. Drain and rinse under cold water to cool. Transfer to a large mixing bowl.
Prepare the Salad Ingredients:
- Add the halved cherry tomatoes, diced cucumber, diced red bell pepper, shredded carrots, chopped red onion, and chopped fresh parsley to the bowl with the cooled macaroni.
Make the Dressing:
- In a small bowl, whisk together the plain Greek yogurt, light mayonnaise, apple cider vinegar, Dijon mustard, honey (if using), salt, and pepper until smooth and well combined.
Combine and Chill:
- Pour the dressing over the salad ingredients in the large mixing bowl. Gently toss everything together until the macaroni and vegetables are evenly coated with the dressing.
- Cover the bowl with plastic wrap or a lid and refrigerate for at least 1 hour to allow the flavors to meld together.
Serve and Enjoy:
- Before serving, give the macaroni salad a final toss to redistribute the dressing. Garnish with additional chopped parsley if desired.
- Serve chilled as a delicious side dish or a light main course.