Weight Watchers Hawaiian Macaroni Salad
Creamy macaroni salad with carrots, celery, and a sweet yet tangy dressing.
Servings: 9 people
Ingredients
Salad Ingredients
- 8 oz Dry whole grain elbow macaroni
- ⅔ cup Carrots shredded or grated
- 3 tbsp Green onions chopped
- 3 tbsp Yellow onion grated
- ⅔ cup Celery diced
Creamy Dressing Ingredients
- 1-2 tbsp Apple cider vinegar
- ½ cup Light mayo
- ½ cup Nonfat plain Greek yogurt
- ¼ cup Fat-free milk
- ½ - 1 tbsp Brown sugar
- ¾ tsp Table salt plus more to taste
- ¼ tsp Black pepper plus more to taste
Instructions
- Cook the pasta according to package directions. Then, drain it and rinse it with cold water to prevent the noodles from sticking together. Allow it to cool.
- While the pasta cooks, chop and grate the necessary ingredients.
- Also, combine all of the dressing ingredients in a small bowl and whisk until smooth. Start with the smallest suggested amounts of the ingredients, taste test, and add more if needed.
- Mix the cooled, cooked pasta with the other salad components to distribute everything evenly. Pour the dressing in and gently fold it.
- Once all of the dressing is thoroughly incorporated, cover the Hawaiian macaroni salad and store it in the fridge for at least 2 hours before serving so that the flavors can meld. Taste test and adjust seasonings (or add more yogurt for moisture) once more immediately before serving.
Notes
3 WW points per 1/2-cup serving
Nutrition
Serving: 84g | Calories: 145kcal | Carbohydrates: 22g | Protein: 5.4g | Fat: 5.2g | Saturated Fat: 0.9g | Cholesterol: 5.3mg | Sodium: 233mg | Potassium: 93mg | Fiber: 3.2g | Sugar: 3.2g | Calcium: 33mg | Iron: 1.7mg