yield: 8
prep time: 20 MINUTES
cook time: 10 MINUTES
total time: 30 MINUTESPRINT
INGREDIENTS
- ¼ cup Red Onion, diced
- 1 cup Red Bell Pepper, diced
- 1 cup Carrots, chopped
- 1 pound Elbow macaroni, cooked according to directions
- 3 Eggs, hardboiled, peeled and chopped
- 3/4 cup Celery, chopped
- 2 cups water
- Green Onions for garnish
- SAUCE:
- 2 tsp Dijon mustard
- 2 tsp Honey
- ½ cup Mayonnaise
- ½ cup Greek Yogurt
- 1 ½ tbsp White wine vinegar
- Salt to taste
- Pepper to taste
INSTRUCTIONS
- Step 1. After the pasta is done, drain and rinse
- Step 2. In a large bowl combine the red bell peppers, carrots, hard boiled eggs, celery and red onion and add in the drained macaroni
- Step 3. Toss to blend all ingredients
- Step 4. In a mixing bowl combine the mayonnaise, salt and pepper, honey, mustard, yogurt and white wine vinegar, whisk to blend well
- Step 5. Pour the sauce over the macaroni and vegetables and stir to combine
- Step 6. Garnish with green onion
- Step 7. Refrigerate until serving
- NUTRITION INFORMATION
- Yield8Serving Size1Amount Per ServingCalories243Total Fat13gSaturated Fat2gTrans Fat0gUnsaturated Fat10gCholesterol76mgSodium254mgCarbohydrates24gFiber2gSugar4gProtein8g
