yield: 8

prep time: 20 MINUTES

cook time: 10 MINUTES

total time: 30 MINUTESPRINT


  • ¼ cup Red Onion, diced
  • 1 cup Red Bell Pepper, diced
  • 1 cup Carrots, chopped
  • 1 pound Elbow macaroni, cooked according to directions
  • 3 Eggs, hardboiled, peeled and chopped
  • 3/4 cup Celery, chopped
  • 2 cups water
  • Green Onions for garnish
  • SAUCE:
  • 2 tsp Dijon mustard
  • 2 tsp Honey
  • ½ cup Mayonnaise
  • ½ cup Greek Yogurt
  • 1 ½ tbsp White wine vinegar
  • Salt to taste
  • Pepper to taste


  1. Step 1. After the pasta is done, drain and rinse
  2. Step 2. In a large bowl combine the red bell peppers, carrots, hard boiled eggs, celery and red onion and add in the drained macaroni
  3. Step 3. Toss to blend all ingredients
  4. Step 4. In a mixing bowl combine the mayonnaise, salt and pepper, honey, mustard, yogurt and white wine vinegar, whisk to blend well
  5. Step 5. Pour the sauce over the macaroni and vegetables and stir to combine
  6. Step 6. Garnish with green onion
  7. Step 7. Refrigerate until serving
  9. Yield8Serving Size1Amount Per ServingCalories243Total Fat13gSaturated Fat2gTrans Fat0gUnsaturated Fat10gCholesterol76mgSodium254mgCarbohydrates24gFiber2gSugar4gProtein8g
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