Sun-Dried Tomato Macaroni Salad

Prep Time

25 min

Cook Time

5 min

Servings

6

A creamy summer side, without the fat.


Ingredients

  • 2 1/2 cups macaroni pasta, dried, cooked, drained, and refrigerated until cool
  • 4 stalks celery, diced
  • 1/2 red onion, diced
  • 1/2 cup sun-dried tomatoes, sliced
  • 1/2 cup non-fat Greek yogurt
  • 1/4 cup chives, thinly sliced
  • 1/4 cup parsley, minced
  • 1 tablespoon cider vinegar
  • 1 teaspoon honey, optional
  • 1 teaspoon freshly ground black pepper

Directions

Step 1

Toss the pasta, celery, onion, and sun-dried tomatoes in a large bowl. Set aside.

Step 2

In a separate bowl, whisk together the yogurt, chives, parsley, vinegar, honey (if using), and black pepper. Toss the dressing with the pasta mixture and refrigerate until serving.

Step 3

Handy Hint: To keep the pasta from sticking together while you make the dressing, toss the drained pasta with 1/2 tablespoon olive oil or butter while it’s still warm. Since you’ve cut the mayo, a little additional (healthy) fat is okay.


Nutritional Information

Calories 177.5
Fat 0.9 g
Saturated fat 0.1 g
Polyunsaturated fat 0.4 g
Monounsaturated fat 0.1 g
Cholesterol 0 mg
Sodium 190.6 mg
Carbs 34.6 g
Fiber 3.2 g
Protein 8.7 g


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