2 cups elbow macaroni
1 cup chopped onion
1/2 cup chopped celery
1/3 cup peas, thaw if frozen
2 tablespoons shredded carrots
1/4 cup light mayonnaise
1/4 cup non-fat plain Greek yogurt
1 tablespoons cider vinegar
2 tablespoons sugar
1/2 tablespoon dijon mustard
- Boil pasta 8 minutes, or until tender.
- While pasta is cooking, mix all other ingredients in a large bowl.
- Add pasta to bowl, mixing very well so all pasta is coated with dressing.
- Sprinkle with paprika.
- Cover and refrigerate over night.
Calories 182, Fat 3.8g, Cholesterol 3mg, Sodium 101mg
carbohydrates 31.4g, Fiber 1.9g, Sugars 7.5g, Protein 5.5g