Veggie Macaroni Salad

salads

Print Recipe

Servings: 10 servings

Ingredients

2 cups uncooked elbow macaroni

1 large tomato, seeded and chopped

1 cup frozen peas, thawed

½ cup shredded reduced-fat cheddar cheese

½ cup chopped celery

1 hard-cooked egg, chopped

2 green onions, sliced

¾ cup reduced-fat mayonnaise

1 cup fat-free plain yogurt

2 tablespoons sugar

1 tablespoon prepared mustard

1/8 teaspoon celery seed

Cook macaroni according to package direction; drain and rinse in cold water. Meanwhile, in a large bowl, combine the macaroni, tomato, peas, cheese, celery, egg and onions.
In a small bowl, combine the dressing ingredients. Pour over macaroni mixture and toss to coat. Refrigerate until serving.