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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 14 |
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A great summer dish that pleases most everyone. You may substitute low fat products for an even healthier version. Ingredients:
4 cups elbow macaroni, cooked and drained (16 oz) |
1 1/2 cups mayonnaise |
1 cup plain yogurt |
1/4 cup cider vinegar |
2 tablespoons prepared mustard |
2 tablespoons sugar |
1 teaspoon salt |
1/2 teaspoon ground black pepper |
1 1/2 cups chopped celery |
1 1/2 cups chopped red bell peppers or 1 1/2 cups green bell peppers |
1/2 cup chopped carrot (i cut them like little match sticks) |
1/2 cup sliced radish |
1/2 cup chopped green onion |
1/4 cup chpped fresh parsley |
Directions:
1. Cook pasta according to package directions, drain.
2. You can rinse pasta with cold water to cool quickly.
3. Meanwhile in large bowl, stir together mayonnaise, yogurt, vinegar, mustard, sugar, salt and pepper.
4. Stir in cooled pasta and remaining ingredients.
5. Cover and refrigerate until well chilled.
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