This is a macaroni salad that uses half the amount of mayonnaise than traditional macaroni salads by replacing half of the mayonnaise with greek yogurt. We also use protein pasta which gives a little extra protein compared to regular pastas. Pastas made from legumes contain about 13g of protein per serving. Pastas fortified with protein contains about 10g of protein per serving. Regular pastas contain about 7g of protein per serving.
I recommend pastas fortified with protein because it has the normal pasta flavor that we all love. Legume pastas tend to taste exactly like the legume they’re made out of. In terms of overall benefits, it might be a good idea to combine both legume based pastas and pastas fortified with protein.
Serving Size: 1/3 cup
3 ounces uncooked protein/ legume pasta
1 ounce yellow bell pepper, diced
1 once red bell pepper, diced
1 ounce green bell pepper, diced
1 ounce onion, diced
1 ounce celery, diced
3 tablespoon light mayonnaise
3 tablespoon greek yogurt, unflavored
1 pinch of black pepper
1 pinch of salt
1. Cook pasta according to package. Drain well and let cool.
2. Transfer cooked pasta into a mixing bowl. Add tri-colored bell peppers, onions and celery.
3. In a small mixing bowl, combine mayonnaise, greek yogurt, black pepper, and salt.
4. Incorporate dressing into cooked pasta and vegetables. Stir well.
5. Plate and enjoy!