Ingredients
- 3 ½ to 3 ⅔ cup cooked elbow macaroni or your choice of pasta
- 2 cups baby tomatoes or cherry tomatoes, halved
- 1 cup green onions, chopped
- 4 to 6 slices bacon, fried, drained and crumbled
- 2 tsp apple cider vinegar
- 1 tsp sugar, (optional)
- ½ cup mayonnaise, fat free
- ⅓ cup plain, low fat Greek Yogurt
- 2 tbsp dry Ranch seasoning mix
- 1 tbsp Dijon mustard
- 1 tsp Worcestershire Sauce
- Salt and pepper, to taste
Instructions
FIRST STEP:
Boil the pasta according to package directions, drain and rinse
In a large bowl, combine the cooked pasta, the bacon crumbles, green onions and halved cherry tomatoes
Stir to blend well
SECOND STEP:
In a medium bowl place the Greek Yogurt, mayonnaise, Worcestershire Sauce, Apple Cider vinegar, sugar, salt and pepper, Ranch seasoning mix and dijon mustard
Blend the mayonnaise mix well to combine all ingredients completely
THIRD STEP:
Add the mayo mix to the bowl of pasta
Stir well and sprinkle some parsley over the top
Cover and place into the refrigerator for at least one hour before serving.
Enjoy!
