Macaroni Salad with Gorgonzola

recipe
Serve this over a bed of fresh arugula or gourmet greens for an attractive presentation. If you prefer, substitute crumbled goat cheese for Gorgonzola.

Yield:

8 servings (serving size: 3/4 cup)

Recipe from

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

Ingredients

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

Preparation

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.

Note:

Lorrie Hulston Corvin,

March 2006
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