Creamy Zesty Mediterranean Macaroni Salad
This bright, creamy, and tangy macaroni salad is loaded with Mediterranean flavors, perfect for meal prep, picnics, and potlucks.
Ingredients
Main Ingredients
- 2 cups macaroni Any short pasta shape like rotini or penne can be used.
- 1/2 cup mayonnaise Store brand works fine.
- 1/2 cup plain Greek yogurt Light version can be used for a lighter dish.
- 2 tablespoons lemon juice Adjust to taste for brightness.
- 1 tablespoon olive oil Extra virgin olive oil is preferred.
- 1 teaspoon lemon zest Fresh is recommended for best flavor.
- 1 teaspoon dried oregano Can substitute with fresh herbs.
- 1/2 teaspoon salt Adjust based on taste.
- 1/4 teaspoon black pepper Freshly ground is preferable.
- 1 cup cherry tomatoes, halved Adds juiciness and sweetness.
- 1 cup cucumber, diced Peel and de-seed if thick-skinned.
- 1/2 cup red onion, finely chopped Can rinse under cold water to reduce sharpness.
- 1/2 cup kalamata olives, sliced Cheaper in bulk from deli.
- 1/2 cup feta cheese, crumbled Can substitute with queso fresco or mozzarella.
- 2 tablespoons fresh parsley, chopped Garnish for added freshness.
Instructions
Preparation
- Bring a large pot of salted water to a boil and cook the macaroni until al dente according to package directions.
- In a large bowl, whisk together mayonnaise, Greek yogurt, lemon juice, olive oil, lemon zest, dried oregano, salt, and black pepper until smooth.
- Drain the cooked macaroni and rinse under cold water to stop cooking and cool it down.
- Add the cooled macaroni to the dressing and toss gently to coat evenly.
- Fold in cherry tomatoes, cucumber, red onion, kalamata olives, feta cheese, and fresh parsley until combined.
- Cover the bowl and refrigerate the salad for at least 30 minutes to allow flavors to meld.
- Before serving, give the salad a quick toss and adjust seasoning if needed.
- Garnish with extra parsley or lemon zest for added brightness.
- Serve chilled and enjoy the creamy, tangy Mediterranean flavors.
Notes
This salad can be made a day ahead and it actually tastes better the next day. It keeps well in the fridge for 3 to 4 days for meal prep. Adjust the flavors with a splash of lemon juice or yogurt before serving if needed.