Ingredients:

  • 16 oz elbow macaroni
  • 1 tbsp salt
  • 3/4 cup light mayonnaise
  • 1/4 cup plain Greek yogurt
  • 2 tbsp apple cider vinegar
  • 1 tbsp Dijon mustard
  • 1 tbsp honey
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 stalks celery, finely diced
  • 1/2 cup red onion, finely diced
  • 1/2 cup red bell pepper, finely diced
  • 1/4 cup carrots, shredded
  • 1/4 cup pimentos, diced
  • 2 large hard-boiled eggs, diced

Instructions:

  1. Bring a large pot of salted water to a rolling boil. Add the macaroni and cook until al dente. Drain the pasta into a colander and immediately rinse under cold running water until the noodles are completely chilled.
  2. In a separate mixing bowl, whisk together the light mayonnaise, Greek yogurt, apple cider vinegar, mustard, honey, salt, and pepper until the mixture is smooth and velvety.
  3. Add the chilled macaroni to the dressing bowl. Fold in the diced celery, onion, bell pepper, carrots, pimentos, and hard-boiled eggs. Toss gently until the pasta is evenly coated and vegetables are well-distributed.
  4. Cover the bowl with plastic wrap and refrigerate for at least 2 hours to allow the flavors to meld.