Cook a Light Macaroni Salad
Eating a light macaroni salad on a warm summer night is a treat. These are also great for picnics, potlucks and some are even elegant enough for a casual dinner party. To make the recipe especially healthy, use a light whole wheat macaroni. Another option is to use half whole wheat macaroni and half enriched wheat macaroni.
Instructions
1. Boil the macaroni or other pasta in lightly salted water, with a splash of olive oil. Shells, spirals or bows are all good pasta choices for this dish. Drain the pasta and run cold water over it to cool it. Place the cooled pasta in a large mixing bowl and set aside.
2. Boil the chicken in lightly salted water until thoroughly cooked. Drain the chicken and rinse it in cool water. When the chicken has cooled enough to handle, dice it and toss it into the mixing bowl with the pasta. Add a sprinkling of black pepper to the mixture.
3. Wash the celery and grapes, and peel the onion. Using a fresh, clean cutting board, thinly slice the celery and toss it into the mixing bowl. Slice the grapes in half, and toss them into the mixing bowl. Mince the onion and toss it into the bowl.
4. Add salad dressing, yogurt and sour cream to the mixing bowl. Toss everything together, using a wooden spoon, cover and refrigerate. Spoon salad into a decorative dish prior to serving and top with cashews. Serve with a tossed green salad and melon.
Tags: mixing bowl, into mixing, into mixing bowl, toss into, wheat macaroni, Cook Light, Cook Light Macaroni