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Honeyed Macaroni Salad

Honeyed Macaroni Salad

This salad has a tangy sweet dressing and plenty of crunchy vegetables. This is similar to my American Macaroni Salad, but without requiring sweetened condensed milk. Great for a picnic or cook-out!

Serves 4-5.


  • 8 oz dry elbow macaroni or small shells
  • 2 medium carrots, peeled and shredded
  • 1 small onion, chopped
  • 1 small green bell pepper, chopped
  • 2 medium stalks of celery, chopped
  • 2 Tbsp parsley, chopped
  • 1/2 c mayonnaise
  • 2 Tbsp plain yogurt
  • 3-4 Tbsp honey
  • 1/4 c white distilled vinegar
  • kosher salt and black pepper to taste


  1. In a large pot of salted water, cook macaroni for about 6 minutes or until ‘al dente’; drain.
  2. Rinse with cold water; drain well.
  3. Combine macaroni, carrot, onion, green pepper, celery and parsley in a large bowl; toss gently, and set aside.
  4. Combine mayo, yogurt, honey and vinegar in a small bowl; stir well.
  5. Pour dressing over macaroni mixture; toss gently to combine. Add salt and pepper to taste.
  6. Cover and chill at least 2 hours. (Mixture will thicken as it chills).

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