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Listed in: Salad
8 ounces (225 g) dry whole-grain elbow or macaroni pasta (we like Barilla Plus)
1/4 cup (60 g) plain low-fat Greek yogurt
3 tablespoons (42 g) high-quality natural mayonnaise
1 tablespoon (15 g) Dijon mustard
1 teaspoon apple cider vinegar
1/2 teaspoon Sucanat, sugar, or xylitol, optional
1/4 teaspoon each salt and fresh-ground black pepper, or to taste
1 large roasted red pepper, chopped
1/3 cup (40 g) finely chopped celery
1/2 cup (55 g) freshly grated carrot
1/3 cup (33 g) sliced scallion greens
3 hard-boiled eggs, peeled and chopped
Cook the pasta until al dente according to package directions, rinse under cold water, and drain.
In a large bowl, combine the yogurt, mayo, mustard, vinegar, Sucanat, salt, and pepper, and whisk to mix well. Add the red pepper, celery, carrot, scallion, chopped egg, and pasta and mix gently to coat. Adjust the seasonings to taste. Chill for at least 1 hour in the refrigerator before serving.
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