It's no surprise I love macaroni & cheese. I love it in ALL ways & ALL forms. That love carries right on over to macaroni salad. Oh, I could eat an entire vat of macaroni salad right now. The only problem is my pants don't agree with what my heart (& stomach) wants. Moderation, Rachel. Moderation. Anyways, summer is (hopefully) on its way & side salads are one of my favorite parts of summer dinners. So with that in mind, I went hunting for a low-fat recipe to see if A. one existed & 2. if it would really suffice in replacing a traditional salad. To my surprise, (with some of my own modifications) this recipe was actually really good! Is it healthy? Well, no. But it is definitely a healthier option that will leave you feeling quite satisfied!
Serves: 12 (1 cup/person)
Prep/Cook Time: 20 mins + 1-2 hours of refrigeration time
How difficult was this for me? Easy!
1 12 oz box of macaroni noodles (whole wheat if you want to be extreme)
1 Tbsp yellow mustard
1/2 cup sweet red bell pepper, chopped
1/2 cup peas
1/2 cup chopped carrots
1/2 cup reduced fat sour cream
3/4 cup light mayo
3 Tbsp apple cider vinegar
1 Tbsp Splenda sweetener (or your favorite sweetener)
1/4 Tbsp salt
1/4 Tbsp pepper (optional)
Cook noodles according to directions on the package. Drain pasta & set aside.
While the noodles are cooking, in a small bowl, combine mustard, mayo, sour cream, apple cider vinegar, Splenda, salt & pepper.
In a large bowl, combine veggies, mayo mix & noodles. Mix thoroughly.
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| Yes, the carrots are missing. Who knows why I didn't take a pic with them included. Cover & refrigerate for 1-2 hours. Enjoy!  |
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