Veggie Macaroni Salad

By jenknoll

Nutritional Analysis: One 3/4-cup serving equals 234 calories, 8 g fat (2 g saturated fat), 31 mg cholesterol, 246 mg sodium, 32 g carbohydrate, 2 g fiber, 8 g protein

Ingredients

• DRESSING:
• Ingredients
• 2 cups uncooked elbow macaroni
• 1 large tomato, seeded and chopped
• 1 cup frozen peas, thawed
• 1/2 cup shredded reduced-fat cheddar cheese
• 1/2 cup chopped celery
• 1 hard-cooked egg, chopped
• 2 green onions, sliced
• 3/4 cup reduced-fat mayonnaise
• 1 cup fat-free plain yogurt
• 2 tablespoons sugar
• 1 tablespoon prepared mustard
• 1/8 teaspoon celery seed

Details

Servings 10

Preparation

Step 1

1. Cook macaroni according to package directions; drain and rinse in cold water. In a large bowl, combine the macaroni, tomato, peas, cheese, celery, egg and onions.

2. In a small bowl, combine the dressing ingredients. Pour over macaroni mixture and toss to coat. Refrigerate until serving. Yield: 10 servings.