Recipe courtesy of Young Sun Huh

New Macaroni Salad

We've got a macaroni salad for the new millennium, with creamy yogurt and tangy feta stepping in to replace the heavy mayo-based salads of yore. With crunch, color and cool, your picnic will be the envy of them all.
  • Level: Easy
  • Total: 35 min
  • Prep: 25 min
  • Cook: 10 min
  • Yield: 8 to 10 servings (12 cups)
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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


  1. 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. 
  2. 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.