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Veggie Macaroni Salad

Name: Veggie Macaroni Salad
Prep time: 35 min
Total time: 35 min
Yield: 10 servings.
Ingredients: 2 cups uncooked elbow macaroni; 1 large tomato, seeded and chopped; 1 cup frozen peas, thawed; 1/2 cup shredded reduced-fat cheddar cheese; 1/2 cup chopped celery; 1 hard-boiled large egg, chopped; 2 green onions, sliced; DRESSING:; 3/4 cup reduced-fat mayonnaise; 1 cup fat-free plain yogurt; 2 tablespoons sugar; 1 tablespoon prepared mustard; 1/8 teaspoon celery seed

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Test Kitchen Approved

Total Time

Prep: 35 min. + chilling

Makes

10 servings

"When I bring this super salad to church dinners, there is usually nothing to take home," relates Lynn Cole of Sagle, Idaho. "Add 2 or 3 cups leftover turkey or chicken to create a filling main-dish salad," she suggests. "The dressing is so good that we use it on potato salads and even lettuce salads!"

Veggie Macaroni Salad Recipe photo by Taste of Home

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Ingredients

2 cups uncooked elbow macaroni
1 large tomato, seeded and chopped
1 cup frozen peas, thawed
1/2 cup shredded reduced-fat cheddar cheese
1/2 cup chopped celery
1 hard-boiled large egg, chopped
2 green onions, sliced
DRESSING:
3/4 cup reduced-fat mayonnaise
1 cup fat-free plain yogurt
2 tablespoons sugar
1 tablespoon prepared mustard
1/8 teaspoon celery seed

Directions

Cook macaroni according to package directions; drain and rinse in cold water. In a large bowl, combine the macaroni, tomato, peas, cheese, celery, egg and onions.
In a small bowl, combine the dressing ingredients. Pour over macaroni mixture and toss to coat. Refrigerate until serving.

Nutrition Facts

3/4 cup: 234 calories, 8g fat (2g saturated fat), 31mg cholesterol, 246mg sodium, 32g carbohydrate (0 sugars, 2g fiber), 8g protein. Diabetic Exchanges: 2 starch, 1-1/2 fat.

Veggie Macaroni Salad

Total Time

Makes

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