Salad
6 ounces (1 1/2 cups) uncooked elbow macaroni with at least 2g fiber per 2-ounce serving
2 cups dry broccoli cole slaw
1 cup chopped celery
1 cup chopped red bell pepper
1/4 cup chopped onion
2 tablespoons sweet relish
6 large hard-boiled egg whites, chopped
Dressing
1/4 cup plus 2 tablespoons fat-free mayonnaise
1/4 cup Dijon mustard
1 1/2 tablespoons white vinegar
1/8 teaspoon black pepper,or more to taste
1/8 teaspoon salt. or more to taste
1 no-calorie sweetener packet
Directions
In a large pot, prepare macaroni according to package instructions. Drain well and transfer to a large bowl. Allow to cool completely. Combine all ingredients for dressing in a medium bowl until blended. Set aside.
Add all remaining salad ingredients to the bowl with the cooked macaroni. Add dressing and toss to coat, Refrigerate for at least 1 hour, until completely chilled.
Makes 8 servings
3 points plus value per serving
