Recipes and Cooking Fresh Macaroni Salad Lighten up classic pasta salad by opting for multigrain pasta, oodles of veggies and a low-calorie homemade yogurt dressing. By Laura Marzen, RD, LD Laura Marzen, RD, LD Instagram Website Laura Marzen, RD, LD, worked in the Better Homes and Gardens® Test Kitchen for over seven years, where she honed her skills for developing and testing approachable recipes with a keen attention to detail. Laura has since developed over 1,000 recipes for a variety of national magazines and cookbooks, including Better Homes and Gardens®, Midwest Living®, Eating Well®, Delicious Living®, the Whole30® series, and an Instant Pot® cookbook. She has consulted for authors Rocco DiSpirito and Joy Bauer and appeared on both local and national news and television programs on behalf of Better Homes and Gardens® and Living the Country Life®. With her work coaching women to improve their health, Laura has extensive knowledge on the topics of digestion, metabolism, inflammation, and IBS. Learn about BHG's Editorial Process Published on May 14, 2021 Print Rate It Share Share Tweet Pin Email Photo: Jason Donnelly Prep Time: 25 mins Chill Time: 4 hrs Total Time: 4 hrs 25 mins Servings: 6 Jump to Nutrition Facts Ingredients 1 cup dried multigrain elbow macaroni (3 ounces) 1 cup small fresh broccoli florets ½ cup sugar snap pea pods, trimmed and halved crosswise ½ cup chopped, drained, roasted red sweet peppers 2 green onions, thinly sliced (1/4 cup) ½ cup plain fat-free yogurt ¼ cup light mayonnaise 2 tablespoon snipped fresh basil 2 tablespoon fat-free milk 2 cloves garlic, minced 1 teaspoon finely shredded lemon peel ⅛ teaspoon salt Dash black pepper 2 hard-cooked eggs, peeled and coarsely chopped (optional) Fat-free milk Directions In a medium saucepan cook macaroni according to package directions, adding broccoli and pea pods for the last 3 minutes of cooking. Drain pasta mixture. Rinse with cold water; drain again. In a large bowl combine pasta mixture, sweet peppers, and green onions. For dressing, in a small bowl whisk together yogurt, mayonnaise, basil, 2 tablespoons milk, the garlic, lemon peel, salt, and black pepper. Pour dressing over pasta mixture. If desired, add chopped eggs. Toss lightly to coat. Cover and chill for 4 to 24 hours. Before serving, if necessary to moisten, stir in additional milk, 1 tablespoon at a time. Rate it Print Nutrition Facts (per serving) 114 Calories 4g Fat 16g Carbs 5g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 114 % Daily Value * Total Fat 4g 5% Saturated Fat 1g 5% Cholesterol 4mg 1% Sodium 160mg 7% Total Carbohydrate 16g 6% Total Sugars 3g Protein 5g Vitamin C 50.2mg 251% Calcium 70.7mg 5% Iron 0.9mg 5% Potassium 165mg 4% Folate, total 48.4mcg Vitamin B-12 0.2mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.