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Ingredients 1 cup (250 g) plain Greek yoghurt, thick and unsweetened cup (120 ml) basil pesto, store-bought or homemade 1 tablespoon (15 ml) lemon juice, freshly squeezed 1 tablespoon (15 ml) extra virgin olive oil 2 tablespoons (10 g) Parmesan, finely grated teaspoon Salt, or to taste Pepper, to taste Optional (to thin for a more pourable dressing) 1 to 3 teaspoons (5 to 15 ml) water, to thin Instructions Stir: Mix yoghurt and pesto until smooth and evenly coloured
This macaroni salad was born after years of suffering through versions that were too dry, too plain, or too heavily loaded with a goopy, flavorless mayo dressing that coated the macaroni like oil on a dipstick and likely came from a pre-packaged box from the deli counter