Ww 1 Point Weight Watchers Macaroni Salad
Light, refreshing, and irresistibly creamy, this WW 1 Point Weight Watchers Macaroni Salad is the perfect guilt-free side dish for your next gathering. Featuring tender elbow macaroni tossed in a flavorful dressing made with fat-free Greek yogurt, light mayonnaise, and a hint of Dijon mustard, this salad is a low-calorie twist on a classic favorite. Crisp celery, sweet red bell peppers, and tangy pickle relish add crunch and zest to every bite, while a touch of apple cider vinegar ties everything together. Ready in just 25 minutes and packed with satisfying flavor, this healthy macaroni salad is ideal for meal prepping, picnics, or summer BBQs. With only 1 Weight Watchers point per serving, you can indulge in this delicious pasta salad without compromising your goals. Serve chilled and enjoy a dish that’s as nutritious as it is delicious!
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Recipe Information
Ingredients
- 1 cup (dry) Elbow macaroni (whole wheat or regular)
- 0.5 cup Fat-free plain Greek yogurt
- 2 tablespoons Light mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon Apple cider vinegar
- 0.5 cup Celery, finely chopped
- 0.5 cup Red bell pepper, finely chopped
- 0.25 cup Red onion, finely diced
- 2 tablespoons Pickle relish (sugar-free optional)
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 tablespoon Chopped fresh parsley (optional, for garnish)
Instructions
Bring a medium pot of salted water to a boil and cook the elbow macaroni according to the package instructions until al dente, about 8–10 minutes.
Drain the macaroni and rinse under cold water to stop the cooking process. Allow the macaroni to cool completely and set aside.
In a large mixing bowl, whisk together the Greek yogurt, light mayonnaise, Dijon mustard, and apple cider vinegar until smooth and well combined.
Add the chopped celery, red bell pepper, red onion, and pickle relish to the dressing mixture. Stir to combine.
Gently fold the cooked and cooled macaroni into the dressing mixture, ensuring that all the pasta is evenly coated.
Season the macaroni salad with salt and black pepper to taste. Adjust seasoning if necessary.
Cover the mixing bowl and refrigerate the macaroni salad for at least 30 minutes to allow the flavors to meld together.
Before serving, give the salad a final stir and garnish with fresh parsley if desired.
Serve chilled and enjoy! This recipe makes four 1-cup servings.
Nutrition Facts
Calories |
639 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.5 g | 13% | |
| Saturated Fat | 1.5 g | 8% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 1907 mg | 83% | |
| Total Carbohydrate | 105.4 g | 38% | |
| Dietary Fiber | 7.5 g | 27% | |
| Total Sugars | 15.2 g | ||
| Protein | 29.2 g | 58% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 214 mg | 16% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 898 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
