On the Lighter SidePosted: May 25, 2012
Every good piece of grilled meat needs a good side dish. Otherwise, it might get lonely sitting there on your plate. I love potato salad, but macaroni salad is pretty tasty too, and I think a little under-rated. Here’s a fresh update on the classic mayonnaise-covered variety usually found at cookouts and company picnics. But instead of mayo there’s plain Greek yogurt and a bunch of fresh vegetables. You won’t miss the mayo at all. I promise. A note: the recipe below is a smaller than usual, probably good for 2 to 3 people. If you want more, simply double the ingredients.
Light Macaroni Salad
-½ lb of elbow macaroni
– 1 cup of Greek yogurt
– 2 tablespoons of olive oil
– 1 teaspoon of minced garlic
– Juice from 1 large lemon
– 1 tablespoon of freshly chopped chives
– ½ pint of grape tomatoes, quartered
– ¼ of an English cucumber, diced
– 1 large carrot, shredded
– Handful of dill, finely chopped
– Salt and pepper
– Cracked red pepper
Bring a large pot of salted water to a boil. Add the macaroni and cook for 8 to 10 minutes, or according to the package. Drain and rinse with cold water until completely cool. Place in a large bowl.
In a food processor, combine the yogurt, olive oil, minced garlic, lemon juice and chives. Season to taste with salt, pepper and cracked red pepper. Pour the dressing over the macaroni and mix. Add the tomatoes, cucumbers, carrots and dill and mix well. If necessary, season with additional salt and pepper. Serve immediately or let chill in the fridge.