This macaroni salad gets a coating of tangy dressing which contrasts well with the smoky bacon, sweet bell pepper, and red onion.
1/2 cup (4 ounces) 1/3-less-fat cream cheese
1/4 cup chopped shallots
1/4 cup reduced-fat mayonnaise
2 tablespoons fat-free sour cream
2 tablespoons Dijon mustard
2 tablespoons lemon juice
1 tablespoon white wine vinegar
3/4 teaspoon black pepper
1/2 teaspoon kosher salt
8 ounces uncooked large elbow macaroni
2/3 cup fresh green peas
2/3 cup finely diced red bell pepper
2/3 cup finely diced red onion
1/2 cup thinly sliced green onions
1/4 cup chopped fresh flat-leaf parsley
1/2 teaspoon grated lemon rind
3 lower-sodium bacon slices, cooked and crumbled
How to Make It
To prepare dressing, combine first 9 ingredients in a food processor, and process until smooth. Cover and chill.
To prepare salad, cook pasta according to package directions, omitting salt and fat; add peas during the last 3 minutes of cooking time. Drain; rinse with cold water. Drain. Combine pasta mixture, bell pepper, and next 4 ingredients (through rind) in a large bowl. Toss pasta mixture with half of dressing. Cover and chill until ready to serve. Toss salad with remaining dressing, and sprinkle with crumbled bacon; serve immediately.
I didn't care for the flavor of this salad. The mustard was too strong, there was not enough salt. In general, it was pretty flat. Given the number of ingredients and amount of chopping I was really hoping this would be a good recipe. I will not make this again.
Love the Honey Mustard dressing. I dd it without the lemon rind ( didn't have any on hand) and really thought it would be a little much with the lemon juice in the dressing.. Nice dish with not a lot of calories. Keeper. Will use the dressing on other things!
I'm surprised how many people don't like tart. I like tart so this was very agreeable. I was also concerned about the amount of onion so I omitted all the onion except the green. It was a great way to get rid of left over bacon from Sunday breakfast.
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