Friday, July 13, 2012

Macaroni Salad without the Guilt

  • 2 cups whole wheat elbow macaroni, cooked, rinsed, and drained
  • 1/3 cup diced celery
  • 1/4 cup minced red onion, soaked in cold water for 5 minutes, drained
  • 1 tablespoon minced flat-leaf parsley
  • 1/2 cup diced vine-ripened tomato, drain excess liquid well after chopping or salad will be runny
  • 1/2 cup plain Greek yogurt (to replace 1/2 cup mayo) and 3 Tbsp (to replace use of 3 Tbsp of sour cream)
  • 3/4 teaspoon dry mustard
  • 1 1/2 teaspoons Splenda
  • 1 1/2 tablespoons cider vinegar
  • 3 tablespoons plain Greek yogurt
  • Freshly ground black pepper


In a large bowl combine the macaroni, celery, onion, parsley and tomato. In a small bowl, whisk together the yogurt, mustard, sugar and vinegar. Pour the dressing over the salad and stir to combine. Season with pepper to taste. Serve. Store covered in the refrigerator, for up to 3 days.

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