



(5 ratings)
2 cups tender-cooked elbow macaroni
1 cup shredded carrot
2 ribs celery, shredded or finely chopped
1 small onion, shredded or finely chopped
3 sprigs parsley, finely chopped
3 tablespoons light low-fat mayonnaise
2 tablespoons plain low fat yogurt
salt and pepper to taste|
dash of Tabasco or hot pepper
paprika
Rinse cooked macaroni in cold water; drain, then chill. Put carrot, celery, onion and parsley through shredder. Add drained macaroni. Stir in mayonnaise and yogurt. Season to taste and sprinkle with paprika before serving.
Serves 6
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