My twist on the traditional macaroni salad uses reduced fat mayonnaise, low fat yogurt, and buttermilk. Dill pickle juice and olive juice provide a tangy flavor.
A Pound Of Elbow Macaroni
1/4 Cup Of Finely Diced Red Onion
1/2 Cup Of Finely Diced Celery
1/2 Cup Of Finely Diced Carrot
A Minced Garlic Clove
1/4 Cup Of Chopped Dill Pickle
1/4 Cup Of Chopped Pitted Green Olives
1/4 Cup Of Finely Chopped Fresh Italian Parsley
A Teaspoon Of Capers
Four Chopped Hard Cooked Eggs
1/2 Cup Of Reduced Fat Mayonnaise
1/2 Cup Of Low Fat Plain Yogurt
1/4 Cup Of Low Fat Buttermilk
Two Tablespoons Of Dill Pickle Juice (From The Pickle Jar)
Two Tablespoons Of Green Olive Juice (From The Olive Jar)
1/4 Cup Of Dijon Mustard
Two Teaspoons Of Sea Salt
Two Teaspoons Of Frank’s Louisiana Hot Sauce
Into a large salad bowl, add the mayonnaise, the yogurt, the buttermilk, the dill pickle juice, the olive juice, the mustard, the minced garlic, the hot sauce, and the sea salt. Whisk until well blended. Taste and add more sea salt and/or hot sauce, if desired.
Cook the elbow macaroni in a pot of salted, boiling water according to the package instructions. Drain the pasta well in a colander.
While the pasta is still hot, add it to the salad bowl with the dressing. Add the red onion, the carrot, the celery, the pickles, the olives, the chopped hard cooked eggs, the capers, and the parsley. Mix the contents well. Taste and add more sea salt and/or hot sauce, if needed.
Refrigerate for at least three hours before serving.