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Garden Macaroni Salad

Western.Chefs's picture
Ingredients
  Uncooked elbow macaroni 8 Ounce
  Reduced calorie mayonnaise 3⁄4 Cup (12 tbs)
  Plain low fat yogurt 1⁄4 Cup (4 tbs)
  Minced parsley 1⁄4 Cup (4 tbs)
  Fresh lemon juice 3 Tablespoon
  Dijon mustard 1 Tablespoon
  Salt 3⁄4 Teaspoon
  Black pepper 3⁄4 Teaspoon
  Grated carrots 3⁄4 Cup (12 tbs)
  Chopped celery 1⁄2 Cup (8 tbs)
  Chopped sweet red pepper 1⁄2 Cup (8 tbs)
  Chopped sweet green pepper 1⁄2 Cup (8 tbs)
  Chopped red onion 1⁄2 Cup (8 tbs)
  Pickle relish 3 Tablespoon
  Lean bacon slice/1 cup chopped baked ham 6 , cooked and crumbled (Optional)
Directions

1. Bring a large saucepan of unsalted water to a boil, add the macaroni, and cook for 8 minutes or just until tender. Drain, rinse with cold water, and drain again.
2. Meanwhile, in a large bowl, whisk together the mayonnaise, yogurt, parsley, lemon juice, mustard, salt, and pepper. Fold in the macaroni and the remaining ingredients until well coated. Cover and refrigerate for at least 2 hours. Serve with Denver Barbecued Chicken.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Chilling
Dish: 
Salad
Ingredient: 
Pasta
Interest: 
Everyday
Preparation Time: 
10 Minutes

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