Macaroni Salad with Gorgonzola

Serve this over a bed of fresh arugula or gourmet greens for an attractive presentation. If you prefer, substitute crumbled goat cheese for Gorgonzola.

Yield: 8 servings (serving size: 3/4 cup)

Ingredients

• 8  ounces  whole wheat macaroni
• 1  cup  diced red bell pepper (about 1 medium)
• 1  cup  diced Granny Smith apple (about 1 medium)
• 3  tablespoons  chopped pecans, toasted
• 1/3  cup  reduced-fat sour cream
• 1  tablespoon  low-fat mayonnaise
• 2  tablespoons  champagne vinegar
• 3/4  teaspoon  salt
• 2  cups  arugula, chopped
• 1/4  cup  (2 ounces) crumbled Gorgonzola cheese

Preparation

Cook pasta according to package directions, omitting salt and fat. Drain. Add red bell pepper, apple, and toasted pecans.

Combine sour cream and next 3 ingredients (through salt). Stir until blended. Pour over macaroni mixture, tossing to coat. Stir in arugula, and sprinkle with cheese.

Nutritional Information

Calories:

173 (31% from fat)

Fat:

5.9g (sat 2.5g,mono 1.5g,poly 0.9g)

Protein:

6.6g

Carbohydrate:

26g

Fiber:

3.7g

Cholesterol:

10mg

Iron:

1.3mg

Sodium:

344mg

Calcium:

72mg