WEIGHT WATCHERS MACARONI SALAD
Ingredients:
1 lb. whole wheat elbow macaroni noodles, uncooked
1/4 cup diced celery
1/4 cup diced red onion
1/2 cup diced red bell pepper
1/2 cup frozen peas, thawed
1 cup cubed reduced-fat sharp cheddar cheese
For the Dressing:
1/2 cup non-fat Greek yogurt
2 tablespoons light mayonnaise
1 tablespoon Dijon mustard
1 tablespoon apple cider vinegar
1 teaspoon sugar (optional)
Salt and black pepper to taste
Instructions:
Cook the whole wheat elbow macaroni noodles according to the package instructions. Drain and let them cool.
In a large mixing bowl, combine the cooled macaroni noodles, diced celery, diced red onion, diced red bell pepper, thawed peas, and cubed reduced-fat sharp cheddar cheese.
In a separate small bowl, whisk together the non-fat Greek yogurt, light mayonnaise, Dijon mustard, apple cider vinegar, sugar (if using), salt, and black pepper to make the dressing.
Pour the dressing over the macaroni mixture and toss until everything is well coated.
Refrigerate the macaroni salad for at least 1-2 hours to allow the flavors to meld.
Before serving, give the salad a gentle toss.
WW Points ( per Serving):
The points can vary based on ingredients and portion sizes. For a typical serving size (1 cup), it’s approximately 3 WW points,