This healthy macaroni salad recipe is packed with fresh veggies, chickpea pasta, and a high-protein dressing that makes this side dish super creamy! This satisfying dish is low in calories and high in flavor, perfect for your next cookout!

healthy macaroni salad
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I have to admit that for many years, I thought I didn’t like macaroni salad. I’ve never been a big fan of mayonnaise, although I’ve recently accepted that a little bit of mayonnaise can be a wonderfully simple way to add flavor to dressings and dips. But I’ve never found myself craving a mayonnaise-heavy salad like coleslaw, potato salad, or traditional macaroni salad.

I didn’t want to give up on the idea of a macaroni salad, but I also didn’t want to try to substitute Greek yogurt in a dish like this. While I love Greek yogurt, the tangy flavor can throw off savory dishes like this one. That’s when I had an idea… why not try blended cottage cheese? It’s worked well in pasta sauce and pudding, so I thought it was worth trying!

You guys, it worked SO WELL. The results were delicious, and my husband ate a whole serving without even a raised eyebrow or a “What did you use in this?” so you know it tastes like the real deal.

Ingredients & Substitutions

  • Macaroni– I used chickpea pasta because it has more protein and fiber, but this recipe also works with whole wheat noodles or regular pasta.
  • Cottage cheese– I used low-fat cottage cheese, but full-fat cottage cheese will make this even creamier.
  • Mayonnaise– A little bit of mayonnaise adds creaminess and flavor. So don’t skip it! But you can use vegan mayo or olive oil mayonnaise.
  • Red wine vinegar– A splash of vinegar amplifies the tangy flavor. You can substitute this for apple cider vinegar or fresh lemon juice.
  • Celery– Minced celery adds a nice crunch to the salad. Don’t skip it!
  • Carrots– I prefer the flavor of freshly shredded carrots. I shred them on a small box grater. But you can buy pre-shredded carrots if you need to save time.

How to Make Healthy Macaroni Salad

Add the dressing ingredients to a bowl.
Blend until completely smooth and no lumps remain.
Combine the pasta, celery, carrots, and dressing. Stir to combine.
Season with additional salt and pepper if necessary. Chill for at least 2 hours.

Tips for the Best Macaroni Salad

  • The majority of the dressing is made from cottage cheese, but I do think just a little bit of mayonnaise is great for adding creaminess and flavor. So please don’t skip it! But you can use vegan mayo or olive oil mayonnaise if you prefer.
  • I prefer the flavor of freshly shredded carrots. I shred them on a small box grater. But you can buy pre-shredded carrots if you need to save time.
  • Be sure to let the macaroni salad chill for at least a couple of hours for the best flavor.
healthy macaroni salad

How to Blend Cottage Cheese

Make sure you blend the cottage cheese really well. I used an immersion blender because that is the easiest way to blend a small amount. Sometimes it can be hard to blend a small amount of cottage cheese in a blender. If you don’t have an immersion blender, I’d recommend blending a whole cup of cottage cheese, then just divide it in half. You can use one half in the dressing and save the other half for pizza, pasta, or pancakes!

Variations and Additions

  • Feel free to play around with the flavors! If you like a sweeter classic macaroni salad, you can blend 2 teaspoons of brown sugar into the dressing.
  • If you like it extra tangy, add a few chopped pepperoncini plus one tablespoon of the brine. Or you can add a few chopped pickles to the mix.
  • Sprinkle in a pinch of crushed red pepper flakes to add a little kick.
  • You can add 1/2 teaspoon of Italian seasoning to give it a grinder salad type of flavor.

How to Cook Pasta for Pasta Salad.

I recommend cooking the pasta a little bit past al dente. In fact, America’s Test Kitchen recommends overcooking the pasta. I tested this recipe with traditional pasta, and I did like the texture when the pasta was cooked one minute past al dente. Since I used chickpea pasta, I cooked it for the recommended time on the box. Chickpea pasta tends to get a bit mushy if overcooked. But if you’re using regular or whole wheat pasta, consider cooking it a bit longer.

Frequently Asked Questions

  • Is macaroni salad good for you? This macaroni salad is a good source of protein and fiber, and it’s still relatively low in fat. It’s great for a healthy side dish option for your next cookout!
  • Can I make this gluten-free? Yep! I used chickpea pasta which is gluten-free.
  • What is chickpea pasta? Chickpea pasta is simply pasta made from garbanzo beans. Some brands add other ingredients like pea protein and xanthan gum to improve the texture. There are a few different brands, but I like Chickapea, Banza, and Barilla’s chickpea pasta. Look for the elbow noodle shape!
  • Can I make this vegan? I recommend trying my vegan pasta salad recipe if you’re looking for a plant-based option.

How to Store Macaroni Salad

Store macaroni salad in an airtight container in the refrigerator. Macaroni salad can be refrigerated for up to 4 days. I recommended giving it a little stir before serving. Serve the salad chilled, and be sure not to leave macaroni salad in the hot sun as it will spoil quickly.

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healthy macaroni salad

Healthy Macaroni Salad

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 15 reviews
  • Author: Liz Thomson
  • Prep Time: 10 minutes
  • Chill Time: 2 hours
  • Cook Time: 10 minutes
  • Total Time: 2 hours 20 minutes
  • Yield: 4 cups 1x
  • Category: Side Dish
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian
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Description

This healthy macaroni salad recipe is packed with fresh veggies, chickpea pasta, and a high-protein dressing that makes this side dish super creamy! This satisfying dish is low in calories and high in flavor, perfect for your next cookout!

Ingredients

Units Scale
  • 8oz chickpea pasta or whole wheat pasta
  • 1/2 cup cottage cheese (low-fat is fine)
  • 2 tablespoons mayonnaise
  • 1 tablespoon red wine vinegar
  • 2 ribs of celery, minced
  • 2 medium carrots, shredded
  • Salt to taste (adjust based on the saltiness of your cottage cheese)
  • 1/8 teaspoon black pepper

Instructions

  1. If using chickpea pasta, cook the pasta according to the package directions. If using regular pasta or whole wheat pasta, cook the pasta up to one minute past al dente.
  2. Blend the cottage cheese, mayonnaise, vinegar, salt, and pepper, using an immersion blender until the mixture is completely smooth with no lumps. (See note for blending tips.)
  3. Combine the cooked pasta, celery, carrots, and dressing. Stir until combined.

  4. Season with additional salt and pepper to taste.

Notes

Make sure you blend the cottage cheese really well. I used an immersion blender because that is the easiest way to blend a small amount. Sometimes it’s hard to blend a small amount in a blender. It took about a minute of blending for it to be smooth and creamy. If you don’t have an immersion blender, I’d recommend blending a whole cup of cottage cheese, then dividing it in half. You can use one half in the dressing and save the other half for smoothies.