Low-Fat Skinny Macaroni Salad

• Vegetarian

• Produce

  • 2 Celery, sliced (about 1 cup, ribs of
  • 2 Green onions
  • 1 Red bell pepper

• Condiments

  • 1/4 cup Mayonnaise, light
  • 2 tsp Mustard, yellow
  • 1 tbsp Sweet pickle relish

• Pasta & Grains

  • 1 (13.25-ounce box Elbow macaroni, whole wheat dry

• Baking & Spices

  • 1/4 tsp Black pepper
  • 1/2 tsp Salt

• Oils & Vinegars

  • 2 tbsp White vinegar

• Dairy

  • 1/2 cup Greek yogurt, plain nonfat
  • 1/4 cup Sour cream, light

Found on skinnymom.com

Description

Ingredients

• 1 (13.25-ounce) box whole wheat elbow macaroni, dry
• ½ cup plain, nonfat Greek yogurt
• ¼ cup light mayonnaise
• ¼ cup light sour cream
• 2 tablespoons white vinegar
• 1 tablespoon sweet pickle relish
• 2 teaspoons yellow mustard
• 2 ribs of celery, sliced (about 1 cup)
• 2 green onions, thinly sliced
• 1 red bell pepper, diced
• ½ teaspoons salt
• ¼ teaspoon black pepper

Directions

• Cook the pasta according to package directions for al dente.
• While the pasta is cooking, make the dressing. In a large bowl, stir together the yogurt, mayonnaise, sour cream, vinegar, relish, and mustard.
• Drain the cooked noodles and run them under cold water to quickly cool them down. Add the noodles to the dressing bowl.
• Stir in the celery, green onions, and red pepper, and season with the salt and pepper.
• Chill for at least 30 minutes before serving.