Macaroni Salad with Greek Yogurt
Creamy and delicious pasta salad made lighter with Greek yogurt
Ingredients
- 6 ounces pasta dry
- ⅓ cup plain, nonfat Greek yogurt
- ⅓ cup apple cider vinegar or sub some lite Italian dressing
- ⅓ cup Splenda
- ½ teaspoon garlic salt
- ½ teaspoon basil
- 1 teaspoon Italian seaonsings
Toppings
- 1 celery stalk
- ½ bell pepper
- ¼ red onion
- 4 cherry tomatoes
- 12 slices turkey pepperoni
- 2 tablespoons reduced fat parmesan cheese grated
Instructions
- First, cook pasta according to the package instructions. Drain well and rinse under cold water until pasta is no longer warm. Shake the pasta in the strainer to get off as much water as possible. Place in an air-tight container in the fridge for at least 30 minutes. If worried about the pasta sticking, add a little oil and toss to coat.
- Meanwhile, combine all the ingredients for the sauce in a large bowl, the yogurt, vinegar, Splenda and seasonings. Let that set in the fridge until ready to combine.
- When the pasta is cold, pour the sauce into the pasta container and toss to coat. Let set in the fridge for another 30 minutes, to allow the pasta to absorb the sauce and flavors.
- While the pasta is chilling, chop up all the ingredients into bite-sized pieces, as small as you like. When the pasta is done chilling, combine the ingredients into the pasta container, tossing to coat. Let that all set in the fridge for another 30 minutes to allow the toppings to absorb the sauce.
Nutrition
Calories: 201kcalCarbohydrates: 29gProtein: 7gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 7mgPotassium: 197mgFiber: 2gSugar: 16gVitamin A: 719IUVitamin C: 20mgCalcium: 42mgIron: 1mg
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