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Add this classic but fresh, macaroni salad to your summer repertoire. Nutty whole wheat pasta and a sprinkling of parmigiano-reggiano give it a little sophistication.
INGREDIENTS
12 ounces whole wheat elbow
3 cups small broccoli florets
2/3 cup nunfat plain greek yogurt
1/3 cup grated parmigiano-reggiano
1 tablespoon lemon juice
1/2 teaspoon grated lemon zest
1/2 teaspoon paprika
1/2 teaspoon sea salt
1/4 teaspoon black pepper
1 large red bell pepper, seeded
2 medium tomatoes, cored and chopped
2 green onions, trimmed and thinly sliced
INSTRUCTIONS
Bring a large pot of salted water to a boil. Add macaroni and cook accordingly to the package directions. With 5 minutes remaining in pasta cooking time, add broccoli to the pot with pasta. Drain pasta and broccoli at the same time and set aside. Let cool slightly. I an a large bowl, whisk together yogurt, cheese, lemon juice, lemon zest, paprika, salt and pepper. Add pasta, broccoli, bell peppper, tomatoes and green onions, and toss to combine. Chill or serve at room temperature.
Recipe provided by Mass in Motion Salem