Macaroni Salad with Bacon, Peas, and Creamy Dijon Dressing

The tangy dressing contrasts well with the smoky bacon, sweet bell pepper, and red onion.

Yield: 8 servings (serving size: 1 cup salad and about 1 teaspoon bacon)

Ingredients

• Dressing:
• 1/2  cup  (4 ounces) 1/3-less-fat cream cheese
• 1/4  cup  chopped shallots
• 1/4  cup  reduced-fat mayonnaise
• 2  tablespoons  fat-free sour cream
• 2  tablespoons  Dijon mustard
• 2  tablespoons  lemon juice
• 1  tablespoon  white wine vinegar
• 3/4  teaspoon  black pepper
• 1/2  teaspoon  kosher salt
• 
  Salad:
• 8  ounces  uncooked large elbow macaroni
• 2/3  cup  fresh green peas
• 2/3  cup  finely diced red bell pepper
• 2/3  cup  finely diced red onion
• 1/2  cup  thinly sliced green onions
• 1/4  cup  chopped fresh flat-leaf parsley
• 1/2  teaspoon  grated lemon rind
• 3  lower-sodium bacon slices, cooked and crumbled

Preparation

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, omitting salt and fat; 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.

Nutritional Information

Calories:

208 (30% from fat)

Fat:

7g (sat 3.2g,mono 2.2g,poly 1.4g)

Protein:

8.6g

Carbohydrate:

29.1g

Fiber:

2.3g

Cholesterol:

16mg

Iron:

1.5mg

Sodium:

454mg

Calcium:

44mg