When we grill out, my mother asks me to make the family macaroni salad. To make it extra-creamy, I like to keep a small amount of dressing separate and stir it in just before serving.
—CARLY CURTIN ELLICOTT CITY, MD
PREP: 20 MIN. + CHILLING • COOK: 15 MIN. • MAKES: 16 SERVINGS
1 package (16 ounces) elbow macaroni
1 cup reduced-fat mayonnaise
3 to 4 tablespoons water or 2% milk
2 tablespoons red wine vinegar
1 tablespoon sugar
1 1/2 teaspoons salt
1/4 teaspoon garlic powder
1/4 teaspoon pepper
1 small sweet yellow, orange or red pepper, finely chopped
1 small green pepper, finely chopped
1 small onion, finely chopped
1 celery rib, finely chopped
2 tablespoons minced fresh parsley
1. Cook macaroni according to package directions. Drain; rinse with cold water and drain again.
2. In a small bowl, mix mayonnaise, water, vinegar, sugar and seasonings until blended. In a large bowl, combine macaroni, peppers, onion and celery. Add 1 cup dressing; toss gently to coat. Refrigerate, covered, 2 hours or until cold. Cover and refrigerate remaining dressing to add just before serving.
3. To serve, stir in reserved dressing. Sprinkle with parsley.
Per 3/4 cup: 160 cal., 6g fat (1g sat. fat), 5mg chol., 320mg sod., 24g carb. (3g sugars, 1g fiber), 4g pro.
Diabetic Exchanges: 1 1/2 starch, 1 fat.