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.
½cup grape tomatoes, halvedcherry tomatoes can be used
1 medium carrot, peeled and diced
1 mediumshallot, peeled and diced
¼teaspoonpaprikaoptional to sprinkle over salad before serving, optional garnish
fresh dill or fresh parsley, choppedoptional 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. Check out my store. I am sharing great finds for not just cooking, I hope you check it out here, Everyday Eileen
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.