Lightened Up Macaroni Salad

With the 4th rolling around, it's time to haul out the bbq offerings. I have an old recipe for macaroni salad that must have been my grandmother's. It calls for a lot of mayo and I wanted to see if I could swap out a good portion of it for greek yogurt. I'm happy to report that it worked beautifully.



Serves a crowd

1/2 pound of whole wheat or multigrain pasta, cooked and cooled
3 hardboiled eggs, peeled and chopeed
1 cup celery, diced
1/2 cup diced dill pickles
1 red bell pepper, seeded and diced
3/4 cup of shredded low fat cheddar cheese
1 cup fat free plain greek yogurt
1/3 cup light mayo
1/2 cup pickle juice
2 tablespoons grainy mustard
pepper

In a small bowl whisk together the yogurt, mayo, pickle juice, mustard and pepper. Set aside. Place the pasta, eggs, celery, bell pepper and cheese in a large bowl and toss to combine. Pour the dressing over all and fold it into the salad. Serve cold.