Macaroni Bean Salad

Brighten up your table with this hearty and colorful Macaroni Bean Salad, a perfect fusion of creamy, tangy, and crunchy elements that make it the ultimate crowd-pleaser. This recipe combines tender elbow macaroni with protein-packed kidney beans and chickpeas, crisp celery, sweet red bell pepper, and zesty red onion, finished with a luscious dressing made from mayonnaise, Greek yogurt, and fresh lemon juice. A sprinkle of parsley adds a touch of freshness, while Dijon mustard and garlic powder bring depth and flavor. Ready in just 30 minutes, this chilled pasta salad is an easy make-ahead dish that’s ideal for summer picnics, potlucks, or a satisfying side to your favorite mains. Healthy, delicious, and effortlessly simple—this Macaroni Bean Salad will leave everyone asking for the recipe!

Nutriscore Rating: 78/100

Prep Time:20 mins

Cook Time:10 mins

Total Time:30 mins

Servings: 6

Ingredients

• 250 grams elbow macaroni
• 400 grams canned kidney beans
• 400 grams canned chickpeas
• 2 pieces celery stalks
• 1 piece red bell pepper
• 1 small red onion
• 2 tablespoons parsley
• 120 grams mayonnaise
• 60 grams Greek yogurt
• 2 tablespoons lemon juice
• 1 teaspoon Dijon mustard
• 1 tablespoon olive oil
• 0.5 teaspoon garlic powder
• 0.5 teaspoon ground black pepper
• 1 teaspoon salt

Directions

Step 1

Bring a medium pot of salted water to a boil. Cook the elbow macaroni according to the package instructions until al dente. Drain and rinse under cold water to cool down. Set aside.

Step 2

While the pasta is cooking, drain and rinse the canned kidney beans and chickpeas thoroughly. Place them in a large mixing bowl.

Step 3

Finely chop the celery stalks, red bell pepper, and red onion. Add them to the mixing bowl with the beans.

Step 4

Chop the parsley finely and add it to the bowl as well.

Step 5

In a small bowl, whisk together the mayonnaise, Greek yogurt, lemon juice, Dijon mustard, olive oil, garlic powder, ground black pepper, and salt until smooth and creamy.

Step 6

Add the cooled macaroni to the large mixing bowl with the beans and vegetables. Pour the dressing over the salad ingredients.

Step 7

Toss everything together until evenly coated with the dressing. Adjust seasoning if necessary.

Step 8

Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld together.

Step 9

Serve the macaroni bean salad chilled. Enjoy as a side dish or a light main!

Nutrition Facts

Serving size	1604.2 grams (1604.2g)

Amount per serving	% Daily Value*
Calories	2938

Total Fat 114.70g	147%
Saturated Fat 11.60g	58%
Polyunsaturated Fat 1.30g
Cholesterol 120mg	40%
Sodium 4975mg	216%
Total Carbohydrate 381.20g	139%
Dietary Fiber 55.90g	200%
Total Sugars 32.90g
Protein 90.50g	181%

Vitamin D 0IU	0%
Calcium 402mg	31%
Iron 27mg	148%
Potassium 3066mg	65%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 35.4%

Protein: 12.4%

Carbs: 52.2%