Add this classic dish to the list of delicious things you can do with fat-free Greek yogurt! Bring this macaroni salad to your next potluck and prepare to be asked for the recipe. Made with chickpea pasta, it provides more fiber, protein and vitamins than traditional white pasta. Add red pepper, yellow onion and hard-boiled eggs for additional protein and vitamins. And at only 185 calories, you can indulge without guilt.
Whip up this creamy side dish in less than 20 minutes and enjoy!
Macaroni Salad Recipe
Yield: 6 servings
Get a downloadable version of this recipe here.
Ingredients:
2 cups uncooked elbow chickpea pasta
1/2 cup plain fat-free Greek yogurt
1/2 cup low-fat mayonnaise
1 1/2 teaspoons granulated sugar
1 teaspoon black pepper
3/4 teaspoon ground mustard
2 Tablespoons sweet relish
1/2 cup chopped red bell pepper
1/4 cup minced yellow onion
2 hard-boiled eggs, chopped
Directions:
In a medium saucepan, bring 5 cups of water to boil. Add chickpea pasta and cook for 7 minutes, stirring occasionally. In a medium bowl, whisk together yogurt, mayonnaise, sugar, black pepper, ground mustard and sweet relish. Add red pepper, yellow onion an bard-boiled eggs to mixture. Fold in the chickpea pasta. Stir to combine.
Nutrition information per serving: 185 calories; 8 grams fat; 1.5 grams saturated fat; 52 mg cholesterol; 168 mg sodium; 21 grams carbohydrates; 2.5 gram fiber; 10 grams protein
Looking for more nutrition advice and want to make an appointment with a registered dietitian? Call 1-855-434-5483 or visit Nutrition Services on henryford.com.
