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)
Recipe from Cooking Light

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Nutritional Information

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


  1. Cook pasta according to package directions, omitting salt and fat. Drain. Add red bell pepper, apple, and toasted pecans.
  2. 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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