Printable Area
New Macaroni Salad
From Young Sun Huh for Cooking Channel
- Total Time:
- 35 min
- Prep:
- 25 min |
- Inactive Prep:
- -- |
- Cook:
- 10 min
- Level:
- Easy
- Yield:
- 8 to 10 servings (12 cups)
Ingredients
- Kosher salt
- 1 pound dried macaroni
- 1 1/2 cups 2-percent Greek yogurt
- 1/2 cup crumbled feta (about 4 ounces)
- 1/4 cup olive oil
- Zest of 1 lemon
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon freshly ground black pepper
- 1 clove garlic, minced
- 1 cup assorted cherry or pear tomatoes (about 8 ounces), halved or quartered if large
- 12 small radishes, cut into small wedges (about 1 cup)
- 2 medium carrots, shredded on the largest hole of a box grater (about 1/2 cup)
- 2 scallions, whites and green parts, sliced
- 1/2 English cucumber, seeded and cut into 1/4-inch dice (about 1 cup)
- 1/2 cup picked dill, roughly chopped
Directions
Bring a large, generously-salted pot of water to a boil. Add the macaroni and cook according to package instructions. Drain in a colander and run under cold water until the macaroni is completely cooled. Shake the colander well to get rid of excess water. Transfer the macaroni to a large bowl.
While the macaroni is cooking, make the dressing. Combine the yogurt, feta, olive oil, lemon zest, lemon juice, 2 teaspoons salt, pepper and garlic in a food processor. Blend until well mixed. Scrape the dressing into the bowl with the macaroni. Add the tomatoes, radishes, carrots, scallions, cucumber and dill to the bowl and toss well. Check for seasoning. Add more salt and pepper if desired.