Macaroni Salad with bacon, peas and creamy dijon dressing

Macaroni Salad with Bacon, Peas, and Creamy Dijon Dressing


The tangy dressing contrasts well with the smoky bacon, sweet bell pepper, and red onion.


Dressing:
1/2 cup (4 ounces) 1/3-less-fat cream cheese
1/4 cup chopped shallots
1/4 cup reduced-fat mayonnaise
2 tablespoons fat-free sour cream
2 tablespoons Dijon mustard
2 tablespoons lemon juice
1 tablespoon white wine vinegar
3/4 teaspoon black pepper
1/2 teaspoon kosher salt

Salad:
8 ounces uncooked large elbow macaroni
2/3 cup fresh green peas
2/3 cup finely diced red bell pepper
2/3 cup finely diced red onion
1/2 cup thinly sliced green onions
1/4 cup chopped fresh flat-leaf parsley
1/2 teaspoon grated lemon rind
3 lower-sodium bacon slices, cooked and crumbled

To prepare dressing, combine first 9 ingredients in a food processor, and process until smooth. Cover and chill.

To prepare salad, cook pasta according to package directions, omitting salt and fat; add peas during the last 3 minutes of cooking time. Drain; rinse with cold water. Drain. Combine pasta mixture, bell pepper, and next 4 ingredients (through rind) in a large bowl. Toss pasta mixture with half of dressing. Cover and chill until ready to serve. Toss salad with remaining dressing, and sprinkle with crumbled bacon; serve immediately.

Yield: 8 servings (serving size: 1 cup salad and about 1 teaspoon bacon)

CALORIES 208 (30% from fat); FAT 7g (sat 3.2g,mono 2.2g,poly 1.4g); PROTEIN 8.6g; CHOLESTEROL 16mg; CALCIUM 44mg; SODIUM 454mg; FIBER 2.3g; IRON 1.5mg; CARBOHYDRATE 29.1g

Cooking Light, JULY 2006