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Lemony Confetti Macaroni Salad

Serves 8
Time 20 min
Add this classic but fresh, veggie-packed macaroni salad to your summer repertoire. Nutty whole wheat pasta and a sprinkling of Parmigiano Reggiano give it a little sophistication. Watch our how-to video.
Ingredients
  • 12 ounces whole wheat elbow macaroni
  • 3 cups small broccoli florets (from about 1 small head broccoli)
  • 2/3 cup nonfat plain Greek yogurt
  • 1/3 cup grated Parmigiano Reggiano
  • 1 tablespoon lemon juice
  • 1/2 teaspoon lemon zest
  • 1/2 teaspoon paprika
  • 1/2 teaspoon coarse sea salt
  • 1/4 teaspoon ground black pepper
  • 1 large red bell pepper, chopped
  • 2 medium tomatoes, chopped
  • 2 green onions, trimmed and thinly sliced
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Method

Bring a large pot of salted water to a boil.

Add macaroni and cook until tender, about 8 minutes.

With 5 minutes remaining in pasta cooking time, add broccoli to the pot with pasta.

Drain pasta and broccoli at the same time and set aside. Let cool slightly.

In a large bowl, whisk together yogurt, cheese, lemon zest, lemon juice, paprika, salt and pepper.

Add pasta, broccoli, bell pepper, tomatoes and green onions, and toss to combine.

Chill or serve at room temperature.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 12 ounces whole wheat elbow macaroni
  • 3 cups small broccoli florets (from about 1 small head broccoli)
  • 2/3 cup nonfat plain Greek yogurt
  • 1/3 cup grated Parmigiano Reggiano
  • 1 tablespoon lemon juice
  • 1/2 teaspoon lemon zest
  • 1/2 teaspoon paprika
  • 1/2 teaspoon coarse sea salt
  • 1/4 teaspoon ground black pepper
  • 1 large red bell pepper, chopped
  • 2 medium tomatoes, chopped
  • 2 green onions, trimmed and thinly sliced
Shop recipe on Amazon

Exclusively for Prime members in select ZIP codes.