Macaroni Salad with Bacon, Peas, and Creamy Dijon Dressing

This macaroni salad gets a coating of tangy dressing which contrasts well with the smoky bacon, sweet bell pepper, and red onion.

Yield: 8 servings (serving size: 1 cup salad and about 1 teaspoon bacon)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 208
  • Calories from fat: 30%
  • Fat: 7g
  • Saturated fat: 3.2g
  • Monounsaturated fat: 2.2g
  • Polyunsaturated fat: 1.4g
  • Protein: 8.6g
  • Carbohydrate: 29.1g
  • Fiber: 2.3g
  • Cholesterol: 16mg
  • Iron: 1.5mg
  • Sodium: 454mg
  • Calcium: 44mg

Ingredients

  • Dressing:
  • 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
  • Salad:
  • 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

Preparation

  1. To prepare dressing, combine first 9 ingredients in a food processor, and process until smooth. Cover and chill.
  2. 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.
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