Pasta/Potato: BLT Macaroni Salad
Source of Recipe
Cook Now, Serve Later
List of Ingredients
8 ounces elbow macaroni or other small pasta
2/3 cup lowfat mayonnaise
1/3 cup plain lowfat yogurt
1 tablespoon white wine vinegar
1/4 teaspoon salt and pepper
6 slices bacon, cooked crisp and crumbled
4 green onions, fine chopped
1 large tomato, seed and chop
2 tablespoons chopped parsleyRecipe
Cook pasta al dente. Drain and rinse under cold water. Meanwhile, in large bowl, combine mayo, yogurt, vinegar, salt and pepper. Add the pasta, bacon, green onion, tomato and parsley; mix well. Refrigerate tightly covered for at least 1 and up to 24 hours. Transfer to serving dish. Serve cold or at room temperature. Serves 6 as a side dish.
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