Ingredients
2 cups uncooked elbow macaroni1 large tomato, seeded and chopped1 cup frozen peas, thawed1/2 cup shredded reduced-fat cheddar cheese1/2 cup chopped celery1 hard-boiled large egg, chopped2 green onions, slicedDRESSING:3/4 cup reduced-fat mayonnaise1 cup fat-free plain yogurt2 tablespoons sugar1 tablespoon prepared mustard1/8 teaspoon celery seed
Preparation
Cook macaroni according to package directions; drain and rinse in cold water. In a large bowl, combine the macaroni, tomato, peas, cheese, celery, egg and onions.
In a small bowl, combine the dressing ingredients. Pour over macaroni mixture and toss to coat. Refrigerate until serving.
