Macaroni Salad

This is the perfect side dish for a casual gathering. When making this salad you'll want to cut all of the vegetables down to the size of the noodle (everything should be roughly the same size).

Macaroni Salad:

2 cups dry ditaloni noodles (or macaroni noodles)

1/2 cup cucumber, peeled, seeded, and cubed

1 cup chopped red pepper

1/2 cup red tomato, seeded and finely chopped
1/2 cup green pepper, finely chopped

1 cup celery, finely chopped

2 tbsp fresh dill, chopped
1/2 cup kosher dill pickles, finely chopped
1 1/2 tbsp Dijon mustard

1/3 cup fat-free mayonnaise (or regular)

1/3 cup Fat-free Greek yogurt (or plain yogurt)
1 tsp sugar
1 tsp fresh lemon juice
1 tsp lemon zest
1 tsp kosher salt
1 tsp pepper

Boil salted water in a large pot. Cook the noodles until al dente. Drain and rinse with cold water and let cool. In a large bowl, combine cooled macaroni, chopped celery, pickles, pepper, tomatoes, cucumber, lemon juice, and onion. In a small bowl, combine mayonnaise, lemon zest, yogurt, sugar, salt, pepper, dill and mustard. Add to pasta salad and toss well to coat. Chill for at least 2 hours before serving.