INGREDIENTS
•
SALAD:
•
1 + 3/4 or 2 cups of dry elbow macaroni [or approx 1/2 of a 16 oz box]
•
1 cup of chopped red or green bell pepper [or try a combination of colors!]
•
1 cup of finely chopped celery
•
1/2 cup of finely chopped white or yellow onion
•
several stalks of green onion to garnish, chopped
•
paprika, for topping
•
DRESSING:
•
1/2 cup of plain, nonfat or lowfat greek yogurt
•
1/2 cup of homemade or store-bought mayo
•
2 TBSP white vinegar
•
1 TBSP dijon mustard [honey or regular]
•
1 TBSP yellow mustard
•
1/4-1/2 tsp of dried parsley
•
1/4-1/2 tsp of salt
•
1/4 tsp of garlic powder, plus extra to taste
•
any additional salt and pepper, to taste