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Greek Yogurt Garden Macaroni Salad with Cheddar
Ingredients
  • 2 cups dry macaroni, preferably whole wheat
  • ½ cup Greek yogurt, fat-free if desired
  • ¼ cup mayonnaise
  • 1 tablespoon coarse grain or brown deli mustard
  • 1 tablespoon white wine vinegar
  • 2 teaspoons chopped tarragon or dill
  • ¾ teaspoon salt, or to taste
  • ½ teaspoon freshly ground pepper
  • 1 shallot, minced
  • 2 carrots, peeled and shredded
  • 1 cup peas, fresh or frozen and thawed
  • 4 ounces cheddar cheese, such as Cabot Alpine (about 1 cup)
  • 1 cup halved cherry tomatoes for garnish
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