8ounceselbow macaroni, cooked according to package directions and drained (gluten-free, if desired)
1cupsliced celery
1cupchopped green or sweet red bell pepper
¼cupfinely chopped onion
Instructions
In a large bowl stir together the mayonnaise, yogurt, vinegar, mustard, sugar, salt and pepper until smooth.
Add the macaroni, celery, green pepper and onion. Stir until everything is well coated with the mayonnaise mixture.
Cover and refrigerate for at least two hours to blend flavors.
Recipe Notes
To keep things Weight Watchers friendly, I substituted plain non-fat Greek yogurt for half the mayonnaise. I love using it as a substitute for all or part of the mayonnaise or sour cream in all kinds of recipes.Serving size: ⅔ cupClick here to see your WW PersonalPoints for this recipe and track it in the WW app or site.4*SmartPoints (Green plan)4*SmartPoints (Blue plan)4*SmartPoints (Purple plan)4*PointsPlus (Old plan)
Nutrition Facts
Classic Macaroni Salad Made Lighter
Amount Per Serving (2 /3 cup)
Calories 161Calories from Fat 38
% Daily Value*
Fat 4.2g6%
Carbohydrates 23.1g8%
Fiber 1.5g6%
Protein 5.6g11%
* Percent Daily Values are based on a 2000 calorie diet.