Lightened Up Macaroni Salad #SundaySupper

Hello Everyone,

Today for #SundaySupper we are having a virtual picnic to celebrate US Independence Day on July 4th and/or Canada Day on July 1st! I love a big picnic! I only wish we could actually have a picnic together, then having one virtually! But I will settle for this kind of picnic for now. What I am bringing to our picnic is my Lightened Up Macaroni Salad! Yum!
Lightened Up Macaroni Salad #SundaySupper
I love a good macaroni salad, but honestly I hate the calories! So I had to take my traditional macaroni salad and make a few modifications to make it guilt free. My biggest change was using less mayonnaise and subbing in greek yogurt. Yup good old greek yogurt! No one even noticed the difference! I love that! I usually use more egg whites then full eggs but the family loves the eggs in the recipe, so I left them in.
Lightened Up Macaroni Salad
The salad is made with elbow noodles, celery, onion, salt, pepper and paprika. I love adding paprika to my salad, it adds a little bit of color and a little bit of different flavor. Plus I love adding paprika to my recipes that contain hard-boiled eggs.  As you can see from the above photo, I kind of went a little overboard with the paprika, but it mixes in well!  :)
Lightened Up Macaroni Salad #SundaySupper
This salad is light, refreshing, guilt-free and tastes just amazing! If you’re a macaroni fan, I think you will like this recipe! Oh and get this it’s only 229 calories for a cup, which is pretty darn good for macaroni salad! I’ll take that! This is great paired with barbecue chicken, hamburgers, hot dogs and just about anything you cook on the grill!

Lightened Up Macaroni Salad

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Yield: 8 cups

Serving Size: 1 cup

Lightened Up Macaroni Salad

A traditional macaroni salad that is guilt-free and lightened up by using greek yogurt! It's simply the perfect picnic food!

Ingredients

  1. 6 cups water
  2. 3 cups elbow noodles
  3. 5 eggs
  4. 1 cup onion, diced small (if your onions are string taste, cut back a little, use 1/2 cup)
  5. 1 cup celery, diced small
  6. 1/4 cup mayonnaise
  7. 1 cup Greek yogurt
  8. 1/2 tsp. paprika

Instructions

  1. In a large pot bring water to a boil, add your macaroni, bring to a boil and cook until tender. About 10 minutes. Drain your noodles and place in a bowl to cool.
  2. While your cooking your noodles, make your hard boiled eggs. Place the eggs in a medium pot, just cover the eggs with water. Bring to a boil, cover and simmer for 15 minutes. Rinse the eggs under cool water and let cool completely. I place them in the refrigerator.
  3. To make the salad, add onions and celery to macaroni, mix until incorporated. Add mayonnaise, greek yogurt and mustard. Mix until well incorporated. Taste test the salad to see if you need to add salt.
  4. Peel and slice your eggs and place on top of salad. Sprinkle with paprika, if desired. Refrigerate the salad for at least one hour before serving.

Notes

Calories per cup: 229, Fat: 8.6, Cholesterol: 118, Carbs: 26, Fiber: 2, Sugar: 2, Protein: 11

http://www.peanutbutterandpeppers.com/2014/06/29/lightened-up-macaroni-salad-sundaysupper/

Lightened Up Macaroni Salad #SundaySupper

I just love picnic food! Do you have any plans for your 4th of July? I am just so happy that we have off from work! I am sure we will be having a family BBQ and watching the fireworks.

If you need more picnic food ideas, be sure to check out what the gang at #SundaySupper has made!

Have a great day!

Toodles,

Jennifer

Lightened Up Macaroni Salad #SundaySupper
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  1. Brilliant, Jennifer! If we can substitute buttermilk in cakes with Greek yogurt why not in macaroni salad? Thank you for the recipe and the suggestion that egg whites can be used instead of whole eggs. Happy Light Independence Day!

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