Macaroni Salad with Bacon, Peas, and Creamy Dijon Dressing
Serves: 8
Ingredients
DRESSING
½ cup (4 ounces) ⅓-less-fat cream cheese
¼ cup chopped shallots
¼ cup reduced-fat mayonnaise
2 Tbsp. fat-free sour cream
2 Tbsp. Dijon mustard
2 Tbsp. lemon juice
1 Tbsp. white wine vinegar
¾ tsp. black pepper
½ tsp. kosher salt
SALAD
8 oz. uncooked large elbow macaroni
⅔ cup fresh green peas
⅔ cup finely diced red bell pepper
⅔ cup finely diced red onion
½ cup thinly sliced green onions
¼ cup chopped fresh flat-leaf parsley
½ tsp. grated lemon rind
3 lower-sodium bacon slices, cooked and crumbled
Instructions
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. 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.