A delicious and creamy macaroni salad made with Greek yogurt, offering a healthy twist on the classic dish.

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Cook the elbow macaroni according to package instructions. Drain and rinse under cold water to cool. Set aside.
In a large bowl, combine the Greek yogurt, mayonnaise, Dijon mustard, white vinegar, sugar, salt, and black pepper. Stir until smooth.
Add the cooked macaroni, celery, red bell pepper, red onion, and parsley to the bowl. Toss until well combined.
Cover and refrigerate the salad for at least 1 hour before serving to allow the flavors to meld.

This salad can be made a day ahead for even better flavor.
For extra flavor, add chopped dill or other fresh herbs.
If you prefer a lighter version, you can reduce the amount of mayonnaise and increase the Greek yogurt.