We call it macaroni - picnic salads - Brief Article - Recipe

Vegetarian Times, July, 2000 by Kathy Farrell-Kingsley

Two lighter versions of everybody's favorite picnic salad

If picnics are your passion, you're in luck. From now until October, you are sure to have plenty of gorgeous weather beckoning for some outdoor dining. But do yourself a favor--make sure that what goes into your picnic basket is as light and healthy as the fresh air around you.

Start your picnic on the right note by leaving behind salads made with heavy dressings featuring ingredients like regular mayonnaise, sour cream and whipping cream. But that doesn't mean you can't take along a macaroni salad. Just remake it in a lighter mode. It's easy to do--simply replace high-fat ingredients with low-fat alternatives, such as yogurt and soy mayonnaise, or use an olive oil-based dressing flavored with fresh herbs. Both of our salads this month keep fat grains to a minimum yet are satisfying and delicious. Or you can choose one of the dressings and use it to revamp a favorite macaroni salad recipe of your own.

Picnic Macaroni Salad

30 min. 6 SERVINGS EGG-FREE

Dressing

1/2 cup plain low-fat yogurt or
  soy yogurt
1/2 cup soy "mayonnaise"
2 tsp. Dijon mustard

4 cups cooked elbow macaroni or other
  small pasta
1/2 cup diced green bell pepper
1/2 cup diced red bell pepper
1/4 cup thinly sliced celery
2 Tbs. chopped fresh dill

1. Make dressing: In small bowl, mix all ingredients until well blended.

2. In large bowl, combine macaroni, bell peppers, celery and dill. Add dressing and toss well. Season with salt and pepper to taste. Serve at room temperature.

PER SERVING: 201 CAL.; 6G PROT.; 5G TOTAL FAT (0 SAT. FAT); 39G CARB.; 1MG CHOL.; 31MG SOD.; 2G FIBER

Tomato-Basil Macaroni Salad

30 min. 6 SERVINGS EGG-& DAIRY-FREE

Dressing

1 ripe medium tomato, chopped
1/4 cup fresh basil leaves
1 small clove garlic, chopped
1/4 tsp. salt
1 Tbs. olive oil

4 cups cooked elbow macaroni or other
  small pasta
1/2 cup shredded carrot
1/2 cup diced red bell pepper
1/2 cup sliced scallions
2 Tbs. chopped fresh parsley

1. Make dressing: In food processor or blender, combine tomato, basil, garlic and salt and process until almost pureed. Add oil and process until blended.

2. In large bowl, combine remaining ingredients. Add dressing and toss to mix. Serve at room temperature.

PER SERVING: 167 CAL.; 5G PROT.; 3G TOTAL FAT (0 SAT. FAT); 30G CARB.; 0 CHOL; 96MG SOD.; 2G FIBER

VT recipe         201 calories    5 grams fat
Typical recipe    404 calories    25 grams fat

KATHY FARRELL-KINGSLEY is food editor of Vegetarian Times.