Macaroni Salad

A picnic favorite, this lightened-up version is dressed in a lemony yogurt and mustard sauce. Green beans and spinach make it a healthy side dish ready in 25 minutes.



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Servings: 20
Serving size: 1/2  cup
Total Time: 25 mins
Related Categories: Ham, Pasta Salad, Pork, Salad
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Ingredients
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    8   ounces 
    dried elbow macaroni (2 cups)
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    1/2  pound 
    green beans, trimmed and cut into 1-inch pieces (2 cups)
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    1/4  cup 
    lemon juice
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    1   tablespoon 
    Dijon-style mustard
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    1   teaspoon 
    kosher salt
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    1/4  teaspoon 
    freshly ground black pepper
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    1/3  cup 
    olive oil
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    1/3  cup 
    plain yogurt or dairy sour cream
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    5   ounces 
    cubed cheddar cheese (1-1/4 cups)
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    1   cup 
    fresh spinach leaves
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    1   
    large tomato, seeded and chopped (1 cup)
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    1/2  cup 
    chopped green onions
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    1   tablespoon 
    snipped fresh tarragon or 12 tsp. dried tarragon, crumbled

Directions
1.
Cook macaroni according to package directions. Add green beans during last 5 minutes of cooking. Drain. Rinse with cold water; drain well.
2.
For dressing, in a medium bowl whisk together lemon juice, mustard, salt, and pepper. Whisk in olive oil until thickened. Whisk in yogurt.
3.
Add cheese, spinach, tomato, onions, and tarragon to macaroni. Add dressing; toss. Serve immediately or cover and refrigerate 2 to 24 hours. Makes 20 (1/2-cup) servings.
Nutrition information
Per Serving: cal. (kcal) 150, Fat, total (g) 8, chol. (mg) 10, sat. fat (g) 3, carb. (g) 14, Monosaturated fat (g) 4, Polyunsaturated fat (g) 1, fiber (g) 1, sugar (g) 1, pro. (g) 5, vit. A (IU) 534, vit. C (mg) 7, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 1, Pyridoxine (Vit. B6) (mg) 0, Folate (g) 52, Cobalamin (Vit. B12) (g) 0, sodium (mg) 220, Potassium (mg) 130, calcium (mg) 91, iron (mg) 1, Percent Daily Values are based on a 2,000 calorie diet
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