Garden Macaroni Salad Recipe
Ingredients
| Elbow macaroni | 8 Ounce, uncooked | |
| 3/4 cup reduced-calorie mayonnaise | ||
| 1/4 cup plain low-fat yogurt | ||
| Parsley | 1/4 Cup (16 tbs), minced | |
| Lemon juice | 3 Tablespoon | |
| Dijon Mustard | 1 Tablespoon | |
| 3/4 teaspoon each salt and black pepper, or to taste | ||
| Carrots | 3/4 Cup (16 tbs), grated | |
| 1/2 cup each chopped celery, sweet red pepper, sweet green pepper, and red onion | ||
| 3 tablespoons pickle relish | ||
| 6 slices lean bacon, cooked and crumbled or 1 cup chopped baked ham (optional) | ||
Directions
1. Bring a large saucepan of unsalted water to a boil, add the macaroni, and cook for 8 minutes or just until tender. Drain, rinse with cold water, and drain again.
2. Meanwhile, in a large bowl, whisk together the mayonnaise, yogurt, parsley, lemon juice, mustard, salt, and pepper. Fold in the macaroni and the remaining ingredients until well coated. Cover and refrigerate for at least 2 hours. Serve with Denver Barbecued Chicken.
2. Meanwhile, in a large bowl, whisk together the mayonnaise, yogurt, parsley, lemon juice, mustard, salt, and pepper. Fold in the macaroni and the remaining ingredients until well coated. Cover and refrigerate for at least 2 hours. Serve with Denver Barbecued Chicken.
Chef
