Ingredients

• 1/2 cup Mayonnaise

• 1/2 cup plain Greek yogurt

• 1 1/2 Tbsp white wine vinegar

• 2 tsp dijon mustard, then more to taste

• 2 tsp honey

• Salt and freshly ground black pepper

• 8 oz dry Tante's macaroni and 2 steamed or hard boiled eggs , peeled and chopped

• 1 cup diced red bell pepper and 1 cup matchstick carrots, roughly chopped

• 3/4 cup diced celery and 1/4 cup diced red onion

• 1 - 2 Tbsp minced fresh parsley

Method

Step 1

Cook Tante's macaroni in salted water according to directions on package (I added about 1/2 tbsp salt to the water).

Step 2

Drain and rinse with cold water until completely cool. Let drain very well.

Step 3

Add well drained macaroni to a large mixing bowl along with eggs, bell pepper, carrots, celery and onion (if you like to have some color over your salad set aside some of the veggies to sprinkle over the top).

Step 4

Pour dressing over top, add in parsley and toss mixture to evenly coat. Serve or store in refrigerator up to 1 day.