Low-fat Rainbow Macaroni Salad with Purple Potatoes

Macaroni Salad 2

Cook Time: 12 minutes

Cool Time: 30 minutes

Serves: 6 – 7


1 (13.25-ounce) box whole wheat elbow macaroni, dry

3 purple potatoes, cleaned well and cubed

1/3 cup plain, nonfat Greek yogurt

1/3 cup light mayonnaise

1 tablespoon apple cider vinegar

1 tablespoon sweet pickle relish

2 teaspoons yellow mustard

½ teaspoons salt

¼ teaspoon black pepper

1 onion, chopped

1 yellow pepper, chopped

1 red pepper, chopped

3 ribs of celery, chopped


  1. Cook the pasta according to package directions for al dente.
  2. Place the cubed purple potatoes in a microwave safe container and cover.  Cook on high for 2-3 minutes or until potatoes are tender but still hold their shape. Time will vary depending on the microwave. Set aside to cool.
  3. While the pasta is cooking, make the dressing. In a large bowl, stir together the Greek yogurt, mayonnaise, vinegar, relish, mustard, pepper, and salt.
  4. Drain the cooked noodles and run them under cold water in order to cool them. Once cool, add the pasta and potatoes to the bowl of dressing and stir.
  5. Stir in the celery, onion, and peppers.
  6. Chill before serving.  Best if served fresh or within 2-3 days.

*The pigment that gives these potatoes their distinct color in called anthocyanin which is a water-soluble pigment as well as a potent antioxidant.  Because this pigment is water-soluble it is important cook them in the microwave rather than in a pot of boiling water in order to preserve the color and the antioxidants.

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