Macaroni salad. Its a staple side dish for any summer BBQ. A perfect addition to a long weekend party. It can be made the same day and served at room temp, or made ahead as well.
Creamy Macaroni Salad
Makes 6 1/2 cups (13 x 1/2 cup servings)
5 cups cooked brown rice elbow pasta (or pasta of choice). Should be approx 285 grams dry pasta.
1/2 of a red pepper, diced
1/2 of a green pepper, diced
1/4 cup green onion, chopped
3 tsp herb & garlic seasoning (like Mrs. Dash salt free seasoning)
1/4 tsp sea salt (omit if you’re using a seasoning that already contains salt)
Pepper (to taste)
1/4 cup 0% greek yogurt
3 Tbsp low fat mayo (or low fat sour cream)
1 Tbsp yellow mustard
*Optional* 1/4 cup celery, chopped
Cook macaroni according to package directions. Meanwhile, chop up all veggies and place in a large bowl. Once macaroni is done, drained and rinsed well, add to large bowl with veggies.
In a separate small bowl, add together yogurt, mayo salt, pepper, mustard and herb & garlic seasoning. Combine, pour over macaroni and toss. Chill for 20-30 minutes in fridge.
*Tip: The next day, if you find the macaroni has hardened up, leave it at room temperature to take the chill off and it should go back to its regular consistency.
Nutrition (per 1/2 cup serving) Calories: 92 Fat: 1.1 g Carbs: 18 g Fiber: 1 g Sugars: 1 g Sodium: 97 mg Protein: 2 g