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! Source: Diabetic Living Magazine

Diabetic Living Magazine



  • 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

114 calories; 3.7 g total fat; 4 mg cholesterol; 160 mg sodium. 15.9 g carbohydrates; 4.9 g protein; Full Nutrition