Summer Greek Yogurt Macaroni Salad
A fresh and creamy pasta salad perfect for summer gatherings, combining crunchy vegetables with tangy yogurt and feta cheese.
Ingredients
Broth & Pasta
- 32 ounces Bone Broth
- 12 ounces Pasta (Rotini)
Vegetables & Corn
- 1 each Red Pepper (Chopped)
- 1 each Green Pepper (Chopped)
- 1 each Yellow Pepper (Chopped)
- 0.5 cup Red Onion (Chopped)
- 2-3 stalks Celery (Chopped)
- 1 each Cucumber (Chopped)
- 1 ear Corn (Peeled)
- 1 ounce Apple Cider Vinegar
- 0.25 cup Relish
- 2 tablespoons Mustard
- 4 tablespoons Mayonnaise (Light)
- 1 container Greek Yogurt (Plain or Vanilla)
- Black Pepper
- Salt
- 0.75 cup Cheese (Feta)
- 0.75 pound Protein (Canned Tuna)
Instructions
- Bring your Broth to a boil.
- Add your Pasta in and cook until absorbed.
- Drain and set aside.
- Mix all ingredients except Cheese & Protein in a large bowl.
- Stir in Cheese & Protein.
- Chill in the fridge for a few hours before serving.
Notes
For extra flavor, add fresh herbs like dill or parsley before serving.