Veggie Macaroni Salad
"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!"10 ServingsPrep: 35 min. + chilling
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-cooked 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. Yield: 10
- servings.
Nutrition Facts: One 3/4-cup serving equals 234 calories, 8 g fat (2 g saturated fat), 31 mg cholesterol, 246 mg sodium,