Garden Macaroni Salad

This healthy take on macaroni salad has loads of garden fresh vegetables in it. Bring it to your next potluck and watch it disappear in a flash!

2 cups dry macaroni, preferably whole wheat
½ cup Greek yogurt, fat-free if desired
¼ cup mayonnaise
1 tablespoon coarse grain or brown deli mustard
1 tablespoon white wine vinegar
2 teaspoons chopped tarragon or dill
¾ teaspoon salt, or to taste
½ teaspoon freshly ground pepper
1 shallot, minced
2 carrots, peeled and shredded
1 cup peas, fresh or frozen and thawed
4 ounces cheddar cheese, such as Cabot Alpine (about 1 cup)
1 cup halved cherry tomatoes for garnish

View the full recipe at Heathy Seasonal Recipes →