Homemade Veggie Macaroni Salad
A lightened-up version of classic macaroni salad uses low-fat ingredients and lots of veggies to make a delicious salad. Great for summer BBQs, family gatherings, pot lucks, and tailgating.
Servings 6 servings
Calories 163kcal
Equipment
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Ingredients
- 1 pound elbow pasta noodles, uncooked your favorite small noodle such as bow-tie or cavatappi
- ½ cup low-fat mayonnaise
- ½ cup low-fat sour cream
- 1 teaspoon Dijon mustard
- 1 teaspoon cider vinegar see tips below
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 large red pepper, seeded and finely diced
- 1 medium yellow pepper, seeded and diced
- ½ cup grape tomatoes, halved cherry tomatoes can be used
- 1 medium carrot, peeled and diced
- 1 medium shallot, peeled and diced
- ¼ teaspoon paprika optional to sprinkle over salad before serving, optional garnish
- fresh dill or fresh parsley, chopped optional garnish
Instructions
- Cook the pasta according to the package. Drain well, set aside.
- In a large mixing bowl, whisk together mayonnaise, sour cream, Dijon mustard, apple cider vinegar, and season with salt and pepper.
- To the bowl, add cooked pasta, peppers, grape tomatoes, carrots, and shallot. Mix well.
- Refrigerate until ready to serve. Taste for seasoning, reseason if needed.
- Optional garnish, sprinkle with paprika and fresh parsley or dill before serving.
Notes
Be sure to check the Expert Tips and FAQs above with important tips and questions that can help make a delicious recipe.
- Feel free to use low-fat Greek yogurt in lieu of sour cream.
- It is best to refrigerate for at least one hour before serving.
- Make it the night before, even better.
- Right before serving, taste for seasoning and adjust salt/pepper if needed.
- This pasta salad does not freeze well.
Storage: Leftovers can be stored in the refrigerator in an airtight covered container for up to 3 days.
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Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
Nutrition
Serving: 1serving | Calories: 163kcal | Protein: 6g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 3mg | Sodium: 128mg | Potassium: 78mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1400IU | Vitamin C: 39.6mg | Calcium: 10mg | Iron: 0.2mg