Salad

Sun-Dried Tomato Macaroni Salad

Serving Size

1/2 cup

Servings

6

Prep Time

25 min

Cook Time

5 min

Ingredients

2 1/2 cups

macaroni pasta, dried, cooked, drained, and refrigerated until cool

4

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

apple cider vinegar

1 teaspoon

honey, optional

1 teaspoon

black pepper, freshly ground

Directions

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

Nutrition Information

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

Nina Lincoff

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