Ingredients:
2 cups uncooked elbow macaroni
1 large tomatoes, seeded & chopped
1 cup frozen peas, thawed
1/2 cup chopped celery
1 hard-boiled eggs, chopped
2 green onions, chopped
3/4 cup low-fat mayonnaise
1 cup plain fat-free yogurt
2 tablespoons sugar
1 tablespoon prepared mustard
1/8 teaspoon celery seeds
Directions:
Cook macaroni as directed on box.
Drain and rinse in cold water.
In a large bowl, combine all salad ingredients.
In a small bowl, combine the dressing ingredients.
Pour the dressing ingredients over the macaroni salad and toss to coat.
Refrigerate until serving.
Servings: 10
Time preparation: 20 min.
Time total: 20 min.