Loaded Macaroni Salad

• 1 lb elbow macaroni
• 1 c mayonnaise
• 1/2 c plain Greek yogurt
• 1 tsp Dijon mustard
• 1 Tbsp apple cider vinegar
• 1 pint cherry tomatoes, chopped into quarters (1-1/2 c chopped)
• 2/3 c black and green olives, chopped
• 6 slices thick-cut bacon, cooked crispy then crumbled
• 6 oz feta cheese, crumbled
• 1-1/2 c cucumber, chopped
• 1 c red bell pepper, chopped
• 2 hard boiled eggs, chopped
• 1 whole avocado, chopped
• 1/2 c scallions, chopped
• 20 large leaves of basil, torn into small pieces
• Salt and pepper to taste

Instructions

1. 1

   Start by boiling your pasta in salted water. Once the pasta is finished cooking, drain it and allow it to cool while you’re assembling all the other ingredients.

2. 2

   In a small bowl, mix together mayonnaise and Greek yogurt.

3. 3

   Mix well with a spoon, then add mustard and vinegar and mix well again.

4. 4

   Place cooked and cooled pasta in a large bowl and toss with dressing.

5. 5

   Add salt and pepper, and taste. Then, add remaining ingredients and toss well with a large wooden spoon. Allow to chill in the fridge for a hour or so before serving. Enjoy!