Macaroni Salad
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Print this recipe Created by Jenny
Monday, 28 January 2008
Description

Great for a picnic, this low-fat macaroni salad has a generous helping of vegetables and a light creamy dressing. Perfect for the spring time when asparagus, tomatoes and dill are their freshest!

Ingredients

At a glance
Serves
4-6
  • ½ pound cooked macaroni

For cheese mixture:

  • ½ cup low-fat cottage cheese
  • ¼ cup reduced-fat mayonnaise
  • 1 tablespoon cider vinegar
  • 1 tablespoon olive oil
  • 1 garlic clove, pressed or minced
  • 1 cup broccoli florets
  • 1 cup cut asparagus spears
  • 1 cup tomatoes, chopped
  • ½ cup cucumbers, peeled, seeded, and diced
  • ¼ cup celery, chopped
  • 2 scallions, thinly sliced
  • 1 dill pickle, diced
  • 1 tablespoon minced fresh dill
  • salt and freshly ground black pepper

Methods/steps

  1. Combine the cheese mixture ingredients in a blender. Purée until smooth and set aside.
  2. Steam the broccoli for about 5 minutes, until just tender and still bright green. Submerge broccoli in cold water, and set aside to drain.
  3. Likewise, steam the asparagus until just tender. Submerge asparagus in cold water, and drain.
  4. Mix together the macaroni, puréed cheese mixture, broccoli, asparagus and the rest of the ingredients in a serving bowl. Chill for 20 minutes, then serve.

Additional Tips

Try topping this salad with fresh basil and tomato wedges!

Reviews

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