Ingredients
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1 (16 oz) box elbow pasta
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3- 4 medium carrots
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3/4 cup nonfat Greek yogurt
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1/2 cup low-fat mayonnaise
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1 (1 oz) pkt dry ranch seasoning
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1 tbsp dill pickle juice or apple cider vinegar
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2 tsp sugar
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2/3 cup chopped chives
Steps
1
To a pot of salted boiling water, add the pasta and cook 10 min., until a little softer than al dente. Drain and rinse with cold water. Drain well.
2
While pasta is cooking, using the large holes of a box grater, grate the carrots, aiming for about 2 cups. In a large serving bowl, stir together the yogurt, mayonnaise, ranch seasoning, pickle juice, and sugar. Season with salt and pepper.
3
To serving bowl, add carrots, macaroni, and chives. Season with salt and pepper and stir to combine. Refrigerate until ready to serve.
