Creamy Protein Macaroni Salad

Creamy Protein Macaroni Salad


  • 8 ounces Banza elbow pasta
  • 1/2 cup low fat mayonnaise
  • 1/2 cup fat free Greek yogurt
  • 1 1/2 tbsp white wine vinegar
  • 2 tsp dijon mustard
  • 2 tsp honey
  • 1 cup diced red bell pepper,
  • 3/4 cup diced celery
  • 1/2 cup diced red onion
  • 1 tbsp chopped parsley
  • 3 ounces matchstick carrots
  • 2 hard boiled eggs
  • Salt and pepper to taste


  1. Cook pasta per package recommendation.  Drain and allow to cool.
  2. While pasta is cooking, combine the mayonnaise, yogurt, vinegar, mustard and honey.  Add salt and pepper to taste to the creamy sauce.
  3. Place pasta in a large bowl, add all of the chopped vegetables.
  4. Add the sauce mixture and gently combine the pasta, vegetables and sauce.  Gently add in chopped hard boiled egg.  
  5. Cool in the refrigerator for approx. 30 min to chill.

* This recipe makes 8 servings. Or you can weigh the entire bowl of salad and weigh out by the gram. This is preferred. 

Servings: 8
Macros per serving:
10g protein
26g carbs
4g fat

Author: Maggie Shaffer, Black Iron Nutrition Coach, @maggieshaffer