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Monday, May 16, 2011

Macaroni Salad - YUMMY

Prep time: 15 minutes
Total time: 1 hour, 15 minutes

2/3 cup dry whole-wheat fusilli
2/3 cup dry regular fusilli
1/4 cup reduced-fat mayonnaise
1/4 cup nonfat plain Greek yogurt
2 tablespoons apple cider vinegar
1 1/2 teaspoons Dijon mustard
1/2 teaspoon salt, or to taste
1/4 teaspoon freshly ground black pepper, or to taste
2 medium carrots, grated
1/2 red or yellow bell pepper, finely chopped
3 scallions, thinly sliced
3 tablespoons chopped fresh parsley

185 calories for ¾ cup

Brenda’s Macaroni Salad ---I am improvising based on what I saw YOU KNOW WHO Prepare
Box elbow macraroni – cook per package directions
Vadalia onion, diced
Celery – 1 ½ cups celery diced
2 small Greek Yogurt containers
¼ cup mayo (light)
1 TBSP mustard  (Dijon)
Mix the onion, celery, yogurt and mayo together – shake several drops of vinegar- wine vinegar will do fine, salt and pepper to taste
Mix with the macaroni
Also, if you desire, you can dice a carrot or two and throw in as well as maybe ¼ green and red pepper…all depends on your taste….
I think that will just about do it…

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