Ingredients:
8 ounces elbow macaroni, cooked until firm-tender
3/4 cup mayonnaise ( not salad dressing)
1/4 cup plain yogurt
2 tablespoons cider vinegar
1 tablespoon Dijon mustard
1 teaspoon seasoning salt ( or to taste)
black pepper ( to taste)
1 teaspoon garlic powder ( or to taste)
1 -2 large celery ribs, cut in 1/4 inch dice
1 large carrots, shredded
1/3 cup minced red onions or 1/3 cup use 2 green onions, chopped
1 -2 medium tomatoes, chopped
1 -2 cup frozen peas, thawed
Directions:
In a large bowl,combine mayonnaise, yogurt, vinegar, mustard, seasoned salt, black pepper and garlic powder; stir until blended.
Remove about 1/4 cup dressing to a small container, cover and refrigerate.
Add cooked macaroni, celery, carrot, red onion, tomato and peas to remaining dressing in a large bowl; stir well to combine.
Cover and refrigerate two or more hours, or overnight.
Just before serving, add reserved dressing to salad, stir to blend.
Servings: 6-8
Time preparation: 15 min.
Time total: 22 min.