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


Recipe Summary

25 mins
4 hrs 25 mins


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

3/4 cup
114 calories; protein 4.9g; carbohydrates 15.9g; dietary fiber 2.1g; sugars 3.4g; fat 3.7g; saturated fat 0.5g; cholesterol 4.1mg; vitamin a iu 271.2IU; vitamin c 50.9mg; folate 16.3mcg; calcium 74.9mg; iron 1mg; magnesium 9.8mg; potassium 165mg; sodium 159.7mg.

1 starch, 1 vegetable, 1/2 fat