This makes a great picnic salad. Use elbow macaroni or ditaloni, the short tube pasta. It's fine to increase the amount of fat-free mayonnaise and yogurt to half a cup each if you want more of the dressing. It won't affect the fat content to any significant degree.
Prep Time: 2 hours, 20 minutes
Cook Time: 8 minutes
Total Time: 2 hours, 28 minutes
Ingredients:
- 2 cups dry macaroni or ditaloni
- 1 cup sliced celery
- 1 cup chopped red pepper
- 1/2 cup cucumber, sliced and quartered
- 1/2 cup chopped red onion
- 1/3 cup fat-free mayonnaise
- 1/3 cup low fat plain yogurt (Fat-free Greek yogurt works well too)
- 1 tbsp Dijon mustard
Preparation:
Cook macaroni according to package directions. Drain and rinse with cold water to cool.
In a large bowl, combine cooled macaroni, chopped celery, pepper, cucumber, and onion. In a small bowl, combine mayonnaise, yogurt and mustard. Add to pasta salad and toss well to coat. Chill for at least 2 hours.
Serves 6
Per Serving: Calories 165, Calories from Fat 11, Total Fat 1.2g (sat 0.2g), Cholesterol 3mg, Sodium 196mg, Carbohydrate 32.6g, Fiber 1.9g, Protein 5.8g
