Healthy Macaroni Salad Recipe

 Creamy, tangy macaroni salad made lighter with whipped cottage cheese and chickpea pasta—high in protein, fiber, and full of classic flavor.

This delicious creamy macaroni salad lightens up classic macaroni salad by swapping half the mayo with whipped cottage cheese—no sour yogurt taste here, just a creamy texture with fewer calories and less fat. But don’t worry, it still matches the classic full-fat version bite for bite in tanginess. And instead of regular pasta, we use chickpea pasta for a high-fiber, high-protein twist—packing nearly double the protein and fiber with about a third fewer calories!

Macaroni salad has always been my favorite side dish, but at 300–400 calories per ½ cup, I was determined to create a healthier version. I tested four different mayo substitutes and had my family and extended family do blind taste tests against a store-bought classic. This version came out on top—not only dietitian-approved but also husband and father-in-law approved (and they’re not usually fans of "healthified" anything!).

Key Ingredients:

We’re keeping this healthy macaroni salad recipe as close to the original as possible, so here are a few key ingredients you don’t want to skip!

• Mayo - some mayo keeps that traditional flavor, you can use any brand or type of mayo, just not Miracle Whip.  
• Whipped Cottage cheese - I used low-fat, because that’s what Costco had, but you can use whatever.  
• White Distilled Vinegar - this is classic, any vinegar substitutions will change the flavor, but can be done!
• Choricons - a fancy type of baby pickle that comes in sweet and savory, feel free to use any type of pickle.  
• Red Onions, Celery, Bell Pepper - this is the absolute trifecta of classic macaroni salad, but you’ll see many variations of veggies added to recipes over the internet, and you can absolutely create those variations, but the recipe is classic as listed.  Feel free to sub as desired. 
• Sugar and salt - if you have special dietary needs or would like to swap with another type of sugar, feel free! Again, the taste may vary, though.  

Absolutely Worth It Tips for the Best Healthy Macaroni Salad

Whipping the Cottage Cheese (30 Seconds or Less)

Okay, this is the one step I really tried to avoid. I tested so many yogurt-based versions just to get out of blending cottage cheese, but nothing beat the whipped cottage cheese version. It’s creamy, tangy, and doesn’t taste like sour yogurt

You can use a blender, mini food processor, or even an immersion blender. Just make sure you blend really well—like 30 seconds minimum—otherwise you might get little curd specks in your dressing after it settles. Not a dealbreaker, but if you want it super smooth, give it an extra spin.

Chickpea Pasta Tips

Chickpea pasta is a bit delicate. It tends to break down quickly, so undercook it slightly—I boiled mine for 7 minutes instead of the 8–10 listed on the box.
Then rinse it immediately and, if you can, dunk it in an ice bath. Sounds intense, I know, but this pasta turns to mush fast. Handle it with care, and it’ll reward you with great taste, high protein, and fiber. (Way better than whole wheat pasta in my book!)

Tame Those Onions

Red onions feeling a little aggressive? Soak the diced pieces in ice-cold water for 5 minutes before adding to the salad. It tones down the bite without losing flavor.

Finely Dice Veggies Really Well

This salad is all about balance—tiny bites of veggies that add subtle crunch without taking over. Finely dice your bell pepper, onion, celery, and pickles so they blend into each bite the way classic macaroni salad should.

Make-Ahead Tip

If you’re prepping this ahead of time, only use half the dressing at first. Stir in the rest right before serving to avoid a dry salad—chickpea pasta loves to soak up every last drop.

How To Store and Freeze

Storage: Store leftovers in an airtight container in the refrigerator for 3–4 days.

Freezing: Not recommended to freeze the fully assembled macaroni salad. The texture of both the chickpea pasta and cottage cheese dressing can become grainy or watery after thawing.
However, you can freeze the whipped dressing separately (mayo + whipped cottage cheese + vinegar + seasonings). Store in a freezer-safe container for up to 2 months, then thaw in the fridge and stir well before using. Please note, I haven’t tried this!

Variations: Ideas for Healthy Macaroni Salad Variations

This recipe matches most recipes for classic the best, but there are many variations you can get creative with!

• Add some dill: Add chopped dill pickles instead of choricons, a splash of dill pickle juice, and fresh dill for tangy crunch.
• Make it Southern Style: Mix in sweet relish (instead of pickles), diced hard-boiled eggs, and a touch of mustard for that Southern charm.
• Try the Amish style: Again, use sweet relish instead of pickles and sweet relish juice, double the sugar, and add a touch of yellow mustard.  
• Swap in greek yogurt: Use Greek yogurt instead of the cottage cheese for more protein and a tangy flavor.
• Get fancy with pimentos: Add ¼ cup chopped pimentos. Pimentos add a soft color pop, a sweet and tangy flavor, and are somewhat nostalgic for those in the South. I know my Grandma always added them!
• Add more protein with tuna: Add canned tuna and peas for a quick and filling meal salad.

More Summer Cookout or Potluck Style Friendly Recipes

Macaroni salad is a classic potluck food, especially in the summer, but anytime.  Here are some of my go-to classic cookout foods to round out your meal with macaroni salad.  

•  If you are looking to grill or cook up a main dish my favorite: Jalapeno and Cheddar burgers, Mesquite Grilled Chicken, and Salmon 
• If you want to use the slow cooker, my Pulled Pork Lettuce Wraps or Easy Slow Cooker Shredded BBQ Beef will hit the spot! If you need another classic cookout starch, try my Healthy Cornbread or my healthy homemade macaroni and cheese recipe!
• For salads, it doesn't get any easier than my  Red, White & Blue Salad  or my Peach and Bacon Salad with Apple Cider Vinaigrette