Macaroni Salad
Lynn
ingredients
- 8 oz. dried elbow macaroni (2 cups)
- 1/2 lb. green beans, trimmed and cut into 1-inch pieces (2 cups)
- 1/4 cup lemon juice
- 1 Tbsp. Dijon-style mustard
- 1 tsp. kosher salt
- 1/4 tsp. freshly ground black pepper
- 1/3 cup olive oil
- 1/3 cup plain yogurt or dairy sour cream
- 5 oz. cubed cheddar cheese (1-1/4 cups)
- 1 cup fresh spinach leaves
- 1 large tomato, seeded and chopped (1 cup)
- 1/2 cup chopped green onions
- 1 Tbsp. snipped fresh tarragon or 1/2 tsp. dried tarragon, crumbled
directions
- 1
1. Cook macaroni according to package directions. Add green beans during last 5 minutes of cooking. Drain. Rinse with cold water; drain well.
- 2
2. For dressing, in a medium bowl whisk together lemon juice, mustard, salt, and pepper. Whisk in olive oil until thickened. Whisk in yogurt.
- 3
3. Add cheese, spinach, tomato, onions, and tarragon to macaroni. Add dressing; toss. Serve immediately or cover and refrigerate 2 to 24 hours. Makes 20 (1/2-cup) servings.
Source: Lynn
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