Macaroni Salad with Bacon, Peas, and Creamy Dijon Dressing

By therman

Cooking Light

Ingredients

• Dressing:
• 1/2 cup (4 ounces) 1/3-less-fat cream cheese
• 1/4 cup chopped shallots
• 1/4 cup reduced-fat mayonnaise
• 2 tablespoons fat-free sour cream
• 2 tablespoons Dijon mustard
• 2 tablespoons lemon juice
• 1 tablespoon white wine vinegar
• 3/4 teaspoon black pepper
• 1/2 teaspoon kosher salt
• Salad:
• 8 ounces uncooked large elbow macaroni
• 2/3 cup fresh green peas
• 2/3 cup finely diced red bell pepper
• 2/3 cup finely diced red onion
• 1/2 cup thinly sliced green onions
• 1/4 cup chopped fresh flat-leaf parsley
• 1/2 teaspoon grated lemon rind
• 3 lower-sodium bacon slices, cooked and crumbled

Preparation

Step 1

To prepare dressing, combine first 9 ingredients in a food processor, and process until smooth. Cover and chill.
To prepare salad, cook pasta according to package directions, omitting salt and fat; add peas during the last 3 minutes of cooking time. Drain; rinse with cold water. Drain. Combine pasta mixture, bell pepper, and next 4 ingredients (through rind) in a large bowl. Toss pasta mixture with half of dressing. Cover and chill until ready to serve. Toss salad with remaining dressing, and sprinkle with crumbled bacon; serve immediately.