Mac and Cheese Salad

  • Yield 4 servings

Turn a traditional entrée into a light salad. Add bell peppers, olives or cubed tofu if you like.


2 cups cooked elbow macaroni pasta
1/2 cup shredded cheese such as cheddar, jack or any combination
1 tablespoon low-fat mayonnaise
1 teaspoon yellow Dijon-style mustard
1 rib celery, sliced
1 carrot, peeled and grated
1/4 cup frozen green peas
Salt and freshly ground pepper, to taste


  1. Combine all ingredients well in a large nonreactive mixing bowl.

Note: Make it a day before so flavors can “get friendly” with one another.




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