Macaroni Vegetable Cheese Salad Recipe - Cooking Index
This healthy version of macaroni salad makes an ideal accompaniment to cold meats for a buffet supper.
Courses: Salads4 oz | 113g | Cheddar cheese |
1 oz | 28g | Zucchini (small) |
1 oz | 28g | Carrot (small) |
8 oz | 227g | Elbow macaroni |
3/4 cup | 177ml | Mayonnaise |
1/4 cup | 59ml | Plain lowfat yogurt |
1/4 cup | 59ml | Prepared Italian dressing |
Salt - to taste | ||
Freshly-ground black pepper - to taste | ||
Carrot curls - (optional) |
In a large saucepan, bring 3 quarts water to a boil over high heat. Meanwhile, using a hand grater or food processor, coarsely grate cheese, zucchini, and carrot into a large bowl; set aside.
Add macaroni to the boiling water and cook according to package directions or until it is tender but still firm to the bite. Stir mayonnaise, yogurt, and Italian dressing into the cheese and vegetables.
Drain the macaroni in a colander and rinse with cold water until the macaroni is cold, 1 to 2 minutes. Stir the well-drained macaroni into the cheese mixture. Season with salt and pepper.
Transfer the macaroni salad to a serving bowl and garnish with carrot curls, if desired. Serve immediately, or cover and refrigerate until ready to serve.
This recipe yields 6 servings.
Per Serving: 471 calories; 11g protein; 32g carbohydrates; 34g fat; 37mg cholesterol; 363mg sodium.
Source:
Jacqueline E. Knight
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.