Ingredients
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8 ounces elbow macaroni, cooked until firm-tender
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3/4 cup mayonnaise (not salad dressing)
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1/4 cup plain yogurt
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2 tablespoons cider vinegar
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1 tablespoon Dijon mustard
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1 teaspoon seasoning salt (or to taste)
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black pepper (to taste)
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1 teaspoon garlic powder (or to taste)
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1 -2 medium tomatoes, chopped
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1 -2 cup frozen peas, thawed
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1 large carrot, shredded
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1/3 cup minced red onions or 1/3 cup use 2 green onion, chopped
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1 -2 large celery rib, cut in 1/4 inch dice
Instructions
- In a large bowl,combine mayonnaise, yogurt, vinegar, mustard, seasoned salt, black pepper and garlic powder; stir until blended.
- Remove about 1/4 cup dressing to a small container, cover and refrigerate.
- Add cooked macaroni, celery, carrot, red onion, tomato and peas to remaining dressing in a large bowl; stir well to combine.
- Cover and refrigerate two or more hours, or overnight.
- Just before serving, add reserved dressing to salad, stir to blend.