Yummy Veggie-Mac Salad

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 122.5
  • Total Fat: 2.2 g
  • Cholesterol: 23.8 mg
  • Sodium: 169.6 mg
  • Total Carbs: 22.4 g
  • Dietary Fiber: 3.6 g
  • Protein: 6.3 g

View full nutritional breakdown of Yummy Veggie-Mac Salad calories by ingredient
Submitted by:

Introduction

I like this better than the full fat version! I like this better than the full fat version!
Number of Servings: 10

Ingredients

    2 Cups of Whole Grain Penne Pasta
    1 Bag (3 Cups) Frozen Peas and Carrots
    1 Cup Chopped Tomatoes
    1 Large Hard Boiled Egg

    Dressing:
    7TBSP Fat Free Mayo
    1 Cup Low Fat Plain Yogurt
    4TSP Yellow Mustard
    4TSP Spenda

Directions

Cook pasta according to package directions. During the last 2 minutes of cooking add in the bag of frozen veggies (this saves you the hassle of having to thaw the peas and carrots seperately).

While the pasta is cooking, chop tomatoes and dice hard boiled egg. Place in serving/storage bowl.

Add the Dressing Ingredients to the tomatoes and egg bowl.

When pasta and veggies are done, drain in the sink. Rinse with cold water until pasta is cool to the touch. Drain thoroughly and add pasta and veggies to bowl with tomatoes, eggs, and dressing.

Stir together gently until dressing is a uniform color (pale yellow).

Chill and enjoy!!!

This make about 10-3/4 cup servings and is great to take to cookouts!!! Just be sure to keep it cool!!!!

Number of Servings: 10

Recipe submitted by SparkPeople user KTBMCG.

Rate This Recipe