Fat free or low fat plain Greek yogurt
White wine vinegar
Salt and freshly ground black pepper
Hard boiled eggs , peeled and chopped
Red bell pepper
Matchstick carrots , roughly chopped
- Cook macaroni in salted water according to directions on package. Drain and rinse with cold water until completely cool. Let drain very well.
- In a medium mixing bowl stir together mayonnaise, Greek yogurt, vinegar, mustard, honey, and season with salt and pepper to taste.
- Add well drained macaroni to a large mixing bowl along with eggs, bell pepper, carrots, celery and onion.
- Pour dressing over top, add in parsley and toss mixture to evenly coat. Serve or store in refrigerator up to 1 day.