I was delighted to find a healthy macaroni salad, but this recipe did not live up to my expectations. The flavors of the ingredients are very good; they just don't blend together well. Too bad.
Macaroni Salad with Gorgonzola
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)
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Amount per serving
- Calories: 173
- Calories from fat: 31%
- Fat: 5.9g
- Saturated fat: 2.5g
- Monounsaturated fat: 1.5g
- Polyunsaturated fat: 0.9g
- Protein: 6.6g
- Carbohydrate: 26g
- Fiber: 3.7g
- Cholesterol: 10mg
- Iron: 1.3mg
- Sodium: 344mg
- Calcium: 72mg
- 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.
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