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Vegetable-Macaroni Salad

fatfree.kitchen's picture
Ingredients
  Elbow macaroni 1⁄2 Pound, cooked al dente and well drained in a colander
  Frozen corn kernels 1⁄2 Cup (8 tbs), cooked
  Thinly sliced carrots 1⁄2 Cup (8 tbs)
  Chopped red onion 1⁄4 Cup (4 tbs)
  Chopped red bell pepper 1⁄2 Cup (8 tbs)
  Chopped celery 1⁄2 Cup (8 tbs)
  Nonfat mayonnaise 1⁄4 Cup (4 tbs)
  Plain non fat yogurt 1⁄2 Cup (8 tbs)
  Lemon juice 1 Tablespoon
  Garlic cloves 1 , minced
  Ground basil 1 Teaspoon
  Cayenne pepper 1 Pinch
Directions

1. Combine macaroni, corn, carrots, red onion, red pepper, and celery.
2. Combine mayonnaise, yogurt, lemon juice, garlic, basil, and cayenne.
3. Toss dressing with macaroni mixture. Chill for 1 hour before serving.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Interest: 
Everyday, Healthy

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