Prep time: 5 minutes
Cook time: 23-25 minutes
Yield: 8 servings
Serving size: 1 cup
Ingredients
8 oz whole-wheat elbow macaroni
½ cup plain, nonfat Greek yogurt
2 Tbsp light mayonnaise
1 tsp lemon juice
1 medium tomato, diced
4 slices center-cut bacon
2 cups baby spinach
½ tsp black pepper
¼ tsp salt
Instructions
Preheat the oven to 400° F. Place a cooling rack that fits a rimmed baking sheet. Lay the bacon strips on the rack, and bake for 15 minutes.
When it is cool enough to touch, crumble the bacon into bite-size pieces, and safely discard the fat.
Cook the pasta in a large stockpot of salted water, according to package directions for al dente.
While the pasta is cooking, make the dressing. In a large bowl, stir together the yogurt, mayonnaise, lemon juice, black pepper, and salt; set aside.
Drain the cooked noodles and run them under cold water to quickly cool them down. Add the noodles to the set aside dressing bowl.
Add the tomatoes and spinach, and toss gently to combine. Sprinkle the crumbled bacon pieces on top of the salad before serving. Serve chilled.
Nutrition Information
Per Serving: (1 cup)Calories: 134
Calories from fat: 31
Fat: 3g
Saturated Fat: 1g
Cholesterol: 6mg
Sodium: 204mg
Carbohydrates: 22g
Fiber: 3g
Sugar 2g
Protein: 7g
WWP+: 3
SmartPoints: 4
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