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Funfetti Macaroni Salad - Karyl's Kulinary Krusade
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5 from 15 votes

Funfetti Macaroni Salad

Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Side Dish
Cuisine: American
Servings: 8 people


  • 8 ounces short-cut pasta (I use Radiatore, Elbows, or Cellentani)
  • 1 cup red bell pepper, diced
  • 3/4 cup celery, diced
  • 1/3 cup red onion, diced
  • 4 hard-boiled eggs, diced
  • 1 cup matchstick carrots, roughly chopped
  • 1/4 cup sundried tomatoes, drained and diced (optional)
  • 1 Tablespoon fresh parsley, minced


  • 1/2 cup mayonnaise (full fat or avocado oil mayo)
  • 1/2 cup fat free Greek yogurt (I use vanilla)
  • 1 Tablespoon red wine vinegar
  • 2 teaspoons spicy brown mustard
  • 3 teaspoons raw honey
  • 1 clove roasted garlic, smashed
  • 1 teaspoon fresh-cracked black pepper


  • In a bowl, combine mayonnaise, yogurt, red wine vinegar, spicy brown mustard, honey, garlic, and black pepper. Mix to combine, and put in fridge to rest for 30 minutes 
  • In a large pot of salted, boiling water, cook pasta according to directions on box. Drain pasta, and allow to cool for a few minutes
  • In a large bowl, add pasta, bell pepper, celery, red onion, egg, carrots, and half of parsley. If using sundried tomatoes, add those too. 
  • Add about 2 tablespoons of dressing at a time, mixing together each time. You can always add...you can't remove! Add remaining parsley and combine well again. 
  • Allow Funfetti Macaroni Salad to rest in the fridge for at least 30 minutes before serving. The longer it rests, the better it tastes!