Ingredients for Anne's Pasta Salad Made Lighter
- 1 (16 ounce) package elbow macaroni
- 1 cup shredded reduced-fat cheddar cheese (2%)
- Cherry Tomatoes
- Cucumber
- Shallots
- 1/2 cup light mayonnaise
- 1 tablespoon sugar
- 1 tablespoon apple cider vinegar
- 1/4 teaspoon black pepper
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How to Make Anne's Pasta Salad Made Lighter
- Cook macaroni according to package directions. Drain and rinse with cold water to cool.
- While macaroni cooks, chop vegetables: 1 cup celery (finely diced), 1/2 cup red onion (finely diced), 1/2 cup red bell pepper (finely diced).
- In a large bowl, combine cooked macaroni, chopped vegetables, and 1 cup shredded cheddar cheese.
- In a separate bowl, whisk together: 1/2 cup light mayonnaise, 2 tablespoons plain Greek yogurt (for extra creaminess and less fat), 1 tablespoon apple cider vinegar, 1 tablespoon sugar, and 1/4 teaspoon black pepper.
- Pour dressing over macaroni mixture and stir gently to combine.
- Cover and refrigerate for at least 30 minutes to allow flavors to meld. (For best results, chill for 2-4 hours or even overnight!)
- Serve chilled and enjoy!
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
29g
Fat
15g
Carbs
10g
