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Macaroni Salad

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.