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 Low Fat Macaroni Salad Fiona Haynes At a Glance Prep Time : 2hr 20min Cook Time : 8min Course : Lunch, Pasta, Salad, Side Dish Special : Easy, Low Fat Type of Prep : Assemble, Boil, Refrigerate, Toss Cuisine : U.S. Regional Occasion : Cookout, July 4th, Labor/Memorial Day, Picnic, Potluck, Shower, Spring, Summer Low Fat Salads and SidesMore Low Fat Salads and SidesLow Fat Macaroni SaladThis 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. INGREDIENTS:
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 User Reviews  Low Fat Salads and SidesMore Low Fat Salads and Sides |
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