Macaroni Salad with Gorgonzola

Cooking Light
Serve this over a bed of fresh arugula or gourmet greens for an attractive presentation. If you prefer, substitute crumbled goat cheese for Gorgonzola.
8 servings (serving size: 3/4 cup)


+ Add To Shopping List
8 ounces whole wheat macaroni
1 cup diced red bell pepper (about 1 medium)
1 cup diced Granny Smith apple (about 1 medium)
3 tablespoons chopped pecans, toasted
1/3 cup reduced-fat sour cream
1 tablespoon low-fat mayonnaise
2 tablespoons champagne vinegar
3/4 teaspoon salt
2 cups arugula, chopped
1/4 cup (2 ounces) crumbled Gorgonzola cheese


Cook pasta according to package directions, omitting salt and fat. Drain. Add red bell pepper, apple, and toasted pecans.

Combine sour cream and next 3 ingredients (through salt). Stir until blended. Pour over macaroni mixture, tossing to coat. Stir in arugula, and sprinkle with cheese.

Created date

February 2006

Nutritional Information

Calories 173
Caloriesfromfat 31 %
Fat 5.9 g
Satfat 2.5 g
Monofat 1.5 g
Polyfat 0.9 g
Protein 6.6 g
Carbohydrate 26 g
Fiber 3.7 g
Cholesterol 10 mg
Iron 1.3 mg
Sodium 344 mg
Calcium 72 mg