Ingredients
- ½ cup dry elbow pasta
- 1 stalk celery, diced
- 1 tablespoon fresh flat-leaf parsley, chopped
- 1 green onion, minced
- 6 cherry tomatoes, halved, then quartered
- ¼ cup low skim mozzarella cheese, diced
- 2 tablespoons mayonnaise
- 2 teaspoons plain Greek yogurt
- ¼ teaspoon dried mustard
- ½ teaspoon apple cider vinegar
- 1 teaspoon pimentos
- 1 tablespoon black olives, chopped
- 1 teaspoon sweet relish
- 1 pinch salt and pepper, each
Instructions
- Bring one quart of salted water to a boil and cook elbow pasta about 1 minute less than package instructions for a firm pasta–about 6 minutes. Take care not to overcook.1/2 cup dry elbow pasta
- While pasta is cooking, prep celery, parsley, onion, tomato and mozzarella cheese.1 stalk celery1 tablespoon fresh flat-leaf parsley1 green onion6 cherry tomatoes1/4 cup low skim mozzarella cheese
- In a small bowl, mix mayonnaise, yogurt, mustard, vinegar, pimentos, olives, relish, salt and pepper.2 tablespoons mayonnaise2 teaspoons plain Greek yogurt1/4 teaspoon dried mustard1/2 teaspoon apple cider vinegar1 teaspoon pimentos1 tablespoon black olives1 teaspoon sweet relish1 pinch salt and pepper
- Drain cooked pasta and rinse in cold water. Add mayonnaise mix along with the prepped vegetables and cheese and gently combine all well.
- Allow to sit covered in refrigerator at least 30 minutes so ingredients get a chance to meld.
MY NOTES
NUTRITION
Serving: 1g | Calories: 294kcal | Carbohydrates: 31g | Protein: 10g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 14mg | Sodium: 297mg | Potassium: 254mg | Fiber: 2g | Sugar: 4g | Vitamin A: 694IU | Vitamin C: 18mg | Calcium: 134mg | Iron: 1mg
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