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!

Diabetic Living Magazine
Source: Diabetic Living Magazine


Ingredient Checklist


Instructions Checklist
  • 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.

  • For dressing, in a small bowl, whisk together yogurt, mayonnaise, basil, 2 tablespoons milk, the garlic, lemon peel, salt and black pepper.

  • 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 Facts

113.9 calories; protein 4.9g 10% DV; carbohydrates 15.9g 5% DV; exchange other carbs 1; dietary fiber 2.1g 9% DV; sugars 3.4g; fat 3.7g 6% DV; saturated fat 0.5g 3% DV; cholesterol 4.1mg 1% DV; vitamin a iu 271.2IU 5% DV; vitamin c 50.9mg 85% DV; folate 16.3mcg 4% DV; calcium 74.9mg 8% DV; iron 1mg 5% DV; magnesium 9.8mg 4% DV; potassium 165mg 5% DV; sodium 159.7mg 6% DV.