Macaroni Salad with Bacon, Peas, and Creamy Dijon Dressing
Serves: 8
  • 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
  • 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
  1. To prepare dressing, combine first 9 ingredients in a food processor, and process until smooth. Cover and chill.
  2. 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.
  3. Toss pasta mixture with half of dressing. Cover and chill until ready to serve.
  4. Toss salad with remaining dressing, and sprinkle with crumbled bacon; serve immediately.
Source: Cooking Light
Nutrition Information
Serving size: 1 cup Calories: 208 Fat: 7g Saturated fat: 3.2g Carbohydrates: 29.1g Sodium: 454mg Fiber: 2.3g Protein: 8.6g Cholesterol: 16mg
Recipe by Dallas Duo Bakes at