When you add in a lot of veggies to bulk up mac salad, you can really bring down the calorie count and this one is so creamy !
121 calories per serving
8 oz. multi grain pasta, uncooked
3 c small broccoli florets
1 red or green pepper, chopped
1 c low fat mayo (I like using the olive oil one!)
1/4 c low fat sour cream
2 T Dijon mustard
1 T red vinegar
Salt and pepper to taste
2 hard boiled eggs, chopped
Cook pasta according to package instructions and add the veggies into the water during the last 2 minutes of cooking time. Rinse with cold water to stop the cooking process and then drain well. Add mayo, sour cream, vinegar, salt and pepper, and mustard and stir well then add eggs. Chill at least 3 hours so the flavors mingle.
This recipe was given to me by a friend and it is the most awesome mac salad – I think what makes the difference is that the onion and celery are so minced (rather than the typical chopped) that you get a coating of them on each and every noodle and that means lots of extra flavor per bite !
232 calories per serving (312 per serving using regular pasta)
8 oz. FiberGormet rotini pasta or elbow noodles
1 small onion, minced very fine
1 c celery, minced very fine
1 c low fat mayo
1 T wine vinegar
2 t mustard
1 ½ t salt
¼ t pepper
Cook pasta according to package instructions and rinse with cold water to stop the cooking process. Combine with all the rest of the ingredients and mix well. Refrigerate at least 4 hours so flavors mingle. Let sit out 10 minutes before serving so the dressing warms up a bit and mix well again.
NOTE: I mince the celery and onion together in a food processor, but you can do it by hand if you wish