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Dill Vegetable Macaroni Salad

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Ingredients
  Elbow macaroni 8 Ounce
  Shredded squash zucchini 1⁄2 Cup (8 tbs)
  Chopped celery 1⁄4 Cup (4 tbs)
  Shredded carrot 1⁄4 Cup (4 tbs)
  Chopped green pepper 1⁄4 Cup (4 tbs)
  Green onions 2 Medium
  Radishes 2 Medium
  Mayonnaise 1⁄4 Cup (4 tbs)
  Plain low fat yogurt 2 Tablespoon
  Vinegar 1 1⁄2 Teaspoon
  Lemon juice 1⁄2 Teaspoon
  Dried dill weed/1 teaspoon minced fresh dill 1⁄4 Teaspoon
Directions

Cook macaroni according to package directions, omitting salt.
Drain macaroni well, and let cool completely.
Combine cooked macaroni, zucchini squash, celery, carrot, green pepper, onions, and radishes in a medium serving bowl; mix well.
Combine mayonnaise, yogurt, vinegar, lemon juice, and 1/4 teaspoon dillweed in a small bowl; stir until well blended.
Pour dressing mixture over macaroni mixture, mixing well.
Cover and chill at least 2 hours.
Garnish with fresh dill sprigs just before serving, if desired.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Side Dish
Method: 
Chilling
Interest: 
Healthy

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