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Under 30 Minutes

Creamy Macaroni Salad

A tablespoon of mayo helps lend that tell-tale tangy flavor that everyone loves to this lower-in-fat recipe that instead relies on low-fat yogurt to bring creaminess.

  • Prep:
  • Total Time:
  • Servings: 6

Source: Everyday Food, July/August 2011

Ingredients

  • Coarse salt and ground pepper
  • 1/2 pound elbow macaroni
  • 2 hard-cooked large eggs, whites roughly chopped, yolks left whole
  • 1 cup low-fat plain yogurt
  • 1 tablespoon mayonnaise
  • 1 tablespoon fresh lemon juice
  • 4 radishes, quartered and thinly sliced
  • 2 celery stalks, thinly sliced crosswise
  • 2 tablespoons finely chopped dill pickle
  • 2 tablespoons chopped fresh chives

Directions

  1. In a large pot of boiling salted water, cook pasta according to package instructions. Drain and return to pot. In a small bowl, finely mash 1 egg yolk with a fork (reserve remaining yolk for another use). Add yogurt, mayonnaise, and lemon juice; stir until smooth. Add to pasta, then stir in egg whites, radishes, celery, and pickle. Season with salt and pepper. Sprinkle with chives just before serving.

Cook's Notes

To store, refrigerate in an airtight container, up to 3 days.

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