This cool refreshing salad is great anytime. Using Greek Yogurt helps keep this dish lighter than using a ton of mayonnaise without compromising the flavor. Make this dish the day before a cookout or family gathering to give the flavors time to combine.
8 oz small shell pasta (or any kind you like)
4 green onions cleaned and chopped (i think northerners call these scallions)
1 large celery rib, chopped
2 large boiled eggs, chopped
1/3 cup mayonnaise
2/3 cup Greek Yogurt
1 teaspoon salt
1/2 teaspoon ground coriander seeds
1/2 teaspoon celery seeds
1/4 teaspoon black pepper
1 to 1 1/2 cups grape tomatoes
Cook macaroni according to package directions. Drain rinse and cool pasta. When pasta is cool combine all ingredients in a large bowl and stir to thoroughly combine. Cover and refrigerate. This dish is actually better if prepared a day in advance to let all the flavors marry. Serve plain or on a bed of salad greens.