MACARONI SALAD WITH BACON, PEAS, AND CREAMY DIJON DRESSING

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INGREDIENTS

  • 12cup reduced-fat cream cheese
  • 14cup chopped shallot
  • 14cup reduced-fat mayonnaise
  • 2tablespoons nonfat sour cream
  • 2tablespoons Dijon mustard
  • 2tablespoons lemon juice
  • 1tablespoon white wine vinegar
  • 34teaspoon black pepper
  • 12teaspoon kosher salt
  • 8ounces uncooked large elbow macaroni
  • 23cup fresh green peas
  • 23cup finely diced red bell pepper
  • 23cup finely diced red onion
  • 12cup thinly sliced green onion
  • 14cup chopped fresh flat-leaf parsley
  • 12teaspoon grated lemon rind
  • 3slices bacon, fat removed, cooked and crumbled

DIRECTIONS

  1. To prepare dressing, combine first 9 ingredients in a food processor, and process until smooth. Cover and chill.
  2. To prepare salad, cook pasta according to package directions.
  3. Add peas during the last 3 minutes of cooking time. Drain; rinse with cold water. Drain.
  4. Combine pea/ pasta mixture, bell pepper, and next 4 ingredients in a large bowl. Toss pasta mixture with half of dressing. Cover and chill until ready to serve. Toss salad with remaining dressing, and sprinkle with crumbled bacon; serve immediately.

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