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Macaroni Salad with Gorgonzola

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.

Cooking Light MARCH 2006

  • Yield: 8 servings (serving size: 3/4 cup)


  • 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.

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

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Macaroni Salad with Gorgonzola recipe