BLT Macaroni Salad Recipe
This creamy pasta salad has bacon, spinach, and tomato with whole wheat pasta, perfect for a healthy option on the potluck table!
Servings: 8 servings
Calories: 134kcal
Ingredients
- 4 slices center-cut bacon
- 8 ounces whole wheat elbow macaroni
- 1/2 cup plain, non-fat Greek yogurt
- 2 tbsp light mayonnaise
- 1 tsp lemon juice
- 1/2 tsp black pepper
- 1/4 tsp salt
- 1 medium tomato, diced
- 2 cups baby spinach
Instructions
- Preheat the oven to 400°F. Place a cooling rack that fits a rimmed baking sheet. Lay the bacon strips on the rack and bake for 15 minutes.
- When it's cool enough to touch, crumble the bacon into bite-size pieces, and safely discard the fat.
- In a large stock pot of salted water, cook the pasta according to package directions for al dente.
- While the pasta is cooking, make the dressing: In a large bowl, stir together the yogurt, mayonnaise, lemon juice, black pepper, and salt; set aside.
- Drain the cooked noodles and run them under cold water to quickly cool them down. Add the noodles to the set-aside dressing bowl.
- Add the tomatoes and spinach, and toss gently to combine. Sprinkle the crumbled bacon pieces on top of the salad before serving. Serve chilled.
Notes
Calories from Fat: 31
WWP+: 3
SmartPoints: 4
Nutrition
Calories: 134kcal | Carbohydrates: 22g | Protein: 7g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 6mg | Sodium: 204mg | Fiber: 3g | Sugar: 2g