Ingredients

The following ingredients have 6 Servings
  • 8 ounces elbow macaroni
  • Kosher salt (to taste)
  • 4 large eggs
  • ¾ cup Stonyfield plain whole milk yogurt
  • ½ cup pickles (finely chopped, reserving 2 tablespoons pickle brine)
  • 1 tablespoon Dijon mustard
  • 1 tablespoon red wine vinegar
  • 2 teaspoons honey
  • freshly cracked black pepper (to taste)
  • 3 stalks celery (finely chopped)
  • ¼ medium red onion (finely chopped)
  • ¼ cup minced fresh parsley

Instruction

  • Bring a large pot of heavily salted water to a boil. Add macaroni and cook according to package directions. Drain and rinse with cold water until completely cool. Set aside.
  • In a separate small pot, bring 3 inches water to a boil. Prepare a bath of ice water. Gently lower in eggs and cook until hard boiled, 12 minutes. Remove with a slotted spoon and transfer to ice bath. Peel eggs and finely chop.
  • In a large mixing bowl, stir together yogurt, reserved pickle brine, mustard, vinegar, honey, and season with salt and pepper to taste.
  • Add drained macaroni to dressing, along with eggs, pickles, celery, onion, and parsley. Toss well to combine and serve at room temperature or allow to cool in the fridge.