Fresh Macaroni Salad

Fresh Macaroni Salad

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From: Diabetic Living Magazine

To lighten up this macaroni salad recipe, we use a blend of light mayonnaise and fat-free yogurt. It's full of unexpected veggies—snap peas, broccoli florets, and roasted red peppers—and if you opt to add hard cooked eggs, you'll get an extra boost of protein!

Ingredients 6 servings

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Original recipe yields 6 servings
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  • 1 cup dried multi-grain elbow macaroni (3 ounces)
  • 1 cup small fresh broccoli florets
  • ½ cup sugar snap pea pods, trimmed and halved crosswise
  • ½ cup chopped, drained, roasted red sweet peppers
  • 2 scallions, thinly sliced ( ¼ cup)
  • ½ cup plain fat-free yogurt
  • ¼ cup light mayonnaise
  • 2 tablespoons snipped fresh basil
  • 2 tablespoons fat-free milk
  • 2 cloves garlic, minced
  • 1 teaspoon finely shredded lemon peel
  • ⅛ teaspoon salt
  • Dash black pepper
  • 2 hard-cooked eggs, peeled and coarsely chopped (optional)
  • Fat-free milk


  • Prep

  • Ready In

  1. In a medium saucepan, cook macaroni according to package directions, adding broccoli and pea pods for the last 3 minutes of cooking. Drain pasta mixture. Rinse with cold water; drain again. In a large bowl combine pasta mixture, sweet peppers and scallions.
  2. For dressing, in a small bowl, whisk together yogurt, mayonnaise, basil, 2 tablespoons milk, the garlic, lemon peel, salt and black pepper.
  3. Pour dressing over pasta mixture. If desired, add chopped eggs. Toss lightly to coat. Cover and chill for 4 to 24 hours. Before serving, if necessary to moisten, stir in additional milk, 1 tablespoon at a time.

Nutrition information

  • Serving size: ¾ cup
  • Per serving: 114 calories; 4 g fat(1 g sat); 2 g fiber; 16 g carbohydrates; 5 g protein; 16 mcg folate; 4 mg cholesterol; 3 g sugars; 271 IU vitamin A; 51 mg vitamin C; 75 mg calcium; 1 mg iron; 160 mg sodium; 165 mg potassium
  • Nutrition Bonus: Vitamin C (85% daily value)
  • Carbohydrate Servings: 1
  • Exchanges: 1 starch, 1 vegetable, ½ fat

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