Loaded Macaroni Salad

Loaded Macaroni Salad

Loaded Macaroni Salad

25 minutes

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Details
  • Serving Size:   16
  • Weight Watchers:   10 Points
Cuisine
  • side dish
  • antipasti
  • starter
  • snack
  • appetizer
  • antipasto
  • hor d'oeuvre
Comments
Ingredients
  • 1 lb elbow macaroni
  • 1 c mayonnaise
  • 1/2 c plain Greek yogurt
  • 1 tsp Dijon mustard
  • 1 Tbsp apple cider vinegar
  • 1 pint cherry tomatoes, chopped into quarters (1-1/2 c chopped)
  • 2/3 c black and green olives, chopped
  • 6 slices thick-cut bacon, cooked crispy then crumbled
  • 6 oz feta cheese, crumbled
  • 1-1/2 c cucumber, chopped
  • 1 c red bell pepper, chopped
  • 2 hard boiled eggs, chopped
  • 1 whole avocado, chopped
  • 1/2 c scallions, chopped
  • 20 large leaves of basil, torn into small pieces
  • Salt and pepper to taste
Instructions

Start by boiling your pasta in salted water. Once the pasta is finished cooking, drain it and allow it to cool while you’re assembling all the other ingredients.

In a small bowl, mix together mayonnaise and Greek yogurt.

Mix well with a spoon, then add mustard and vinegar and mix well again.

Place cooked and cooled pasta in a large bowl and toss with dressing.

Add salt and pepper, and taste. Then, add remaining ingredients and toss well with a large wooden spoon. Allow to chill in the fridge for a hour or so before serving. Enjoy!

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