Confetti Macaroni Salad
  • 16oz ditalini pasta
  • ½ cup mayonnaise
  • ½ cup plain greek yogurt
  • 2 tablespoon apple cider vinegar
  • 1 tablespoon yellow mustard
  • 1 teaspoon sugar
  • 1 tablespoon salt (for pasta water)
  • ½ teaspoon salt
  • 2 stalkes celery, finely diced
  • 1 small red onion, finely diced
  • 1 orange bell pepper, seeds and veins removed. Finely diced
  • 1 cup cheddar cheese, small chunks
  1. Cook pasta according to the package directions. As soon as the water starts to boil prior to adding the pasta add salt. Once pasta is cooked drained and set aside to cool.
  2. In a medium bowl whisk together mayonnaise, yogurt, vinegar, mustard, sugar, and salt. Set aside.
  3. Once pasta is completely drained and completely cooled pour pasta into a large bowl. Slowly pour the dressing mixture over pasta to help separate the pasta. Add as much of the dressing as you see fit.
  4. Now add in the rest of the ingredients and stir to combine.
  5. Store in refrigerator for up to 3 days.
Recipe by What's Mary Doing at