Monday, July 22, 2013

Kitchen Sink Macaroni Salad



I grew up loving macaroni salad and that still hasn't changed. We usually have it a couple times a month, especially in the summertime. Then I started really getting into using Greek yogurt in place of sour cream and read that you can also use it in place of mayo. THEN I checked the calorie difference between non fat Greek yogurt and mayo. Ooohhhh Emmmm Geeeeeee I about fell over! According to Fatsecret.com there are 394 calories in 1/4 cup of regular mayo....it's OK, I will wait for you to get back up off the ground. There is 147 calories in a 1/4 cup of light mayo, and there is 35 calories in the same amount of non fat Greek yogurt. WOW right? I mean is seems to be a no brainer. So I started subbing Greek yogurt for everything.

When I first tried this recipe I used only Greek yogurt. It was OK but I really felt like it needed something. So back to the drawing board I went. I tinkered with a few things and this is what I came up with. The kids are the ones that named it "Kitchen Sink Macaroni Salad" because they said I added everything but the kitchen sink. I just knew I wanted a macaroni salad but I wanted to feel like it was more salad so in everything went!

Also, this makes a ton of salad so if you aren't serving a large group feel free to cut it in half.





Kitchen Sink Macaroni Salad


For the dressing:
2 cups non fat Greek yogurt
1/2 cup low fat mayo
1/2 cup low fat buttermilk
3 Tablespoons Dijon mustard
1/4 cup cider vinegar
1 tablespoon sugar
Kosher salt
Cracked black pepper
1 to 3 tablespoons of Sriracha (depending on how spicy you would like it), optional

For the salad:
1 lb. Elbow macaroni
2 stalks celery, diced
1 yellow bell pepper, diced
1 orange bell pepper, diced
1 8-ounce jar roasted red peppers
4  green onions, chopped whites and greens
1/4  red onion, diced
2  2.25-ounce can sliced black olives


Cook the elbow macaroni in boiling salted water according to the package directions until tender. Drain well and set aside to cool. In a large bowl, combine all the dressing ingredients and whisk well until smooth and thoroughly combined.

Add the vegetables to the cooled macaroni and mix well. Season to taste.

2 comments:

  1. I love macaroni salad. I've not made it with the kitchen sink but I definitely plan to. This looks really good.

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    Replies
    1. Thanks so much Maureen. I just decided I love veggies and macaroni salad so why not put them together? I hope you give it a try!!

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