Ingredients and Weight:
- Macaroni - 250 grams
- Fresh vegetables (such as carrots, celery, bell peppers) - 150 grams, chopped
- Mayonnaise - 2 tablespoons
- Greek yogurt - 50 grams (to replace high-fat ingredients)
- Low-fat cheese - 100 grams, crumbled
- Eggs - 2, hard-boiled and chopped
- Salt and pepper - to taste
Preparation Time:
- Preparation Time: 20 minutes
- Cooking Time: 15 minutes
Difficulty Level:
Level 3 (Moderate difficulty)
Preparation Method Steps:
- Preheat the oven to 375°F.
- Prepare macaroni according to package instructions and set aside to cool.
- In a large bowl, combine the cooked macaroni, chopped fresh vegetables, crumbled low-fat cheese, and hard-boiled eggs.
- In a separate bowl, mix the mayonnaise and Greek yogurt together.
- Pour the dressing over the macaroni mixture and season with salt and pepper.
- Toss gently to combine all the ingredients.
- Transfer the salad to an oven-safe dish and bake for 10-15 minutes to warm through.
- Allow the salad to cool before serving.
Nutritional Information:
- Calories: Approximately 350 per serving (based on 8 servings)
- Fat: 12g (of which saturated fat is 3g)
- Carbohydrates: 45g
- Protein: 18g
- Fiber: 4g
Dish Characteristics:
- Creamy yet low in fat due to the use of Greek yogurt as a substitute for some of the mayonnaise.
- Full of flavor from fresh vegetables and hard-boiled eggs.
- Warm and comforting, yet a healthier option for a macaroni salad.
User Comments:
- "This is a great lighter version of a traditional macaroni salad. The Greek yogurt gives it a creamy texture without all the fat."
- "My family loved this dish. It's a perfect blend of flavors and very filling."
- "I was skeptical about the baking step, but it really brought all the flavors together."
Special Precautions and Tips:
- Be sure to cook the macaroni according to package instructions to ensure proper texture.
- For a vegetarian option, omit the eggs or substitute with vegan alternatives.
- Adjust seasoning according to preference.
- This salad can be made ahead of time and refrigerated for up to 2 days before serving.
