Recipe: Macaroni Vegetable Cheese Salad (using carrots, zucchini, and cheddar)

MACARONI VEGETABLE CHEESE SALAD

8 ounces elbow macaroni, uncooked
4 ounces cheddar cheese
1 small zucchini
1 small carrot
3/4 cup mayonnaise
1/4 cup plain low fat yogurt
1/4 cup prepared Italian dressing
salt (to taste)
freshly-ground black pepper (to taste)
carrot curls (optional garnish)

In a large saucepan, bring 3 quarts water to a boil over high heat. Add macaroni to the boiling water and cook according to package directions or until it is tender but still firm to the bite. Drain the macaroni in a colander and rinse with cold water until the macaroni is cold, 1 to 2 minutes.

Meanwhile, using a hand grater or food processor, coarsely grate cheese, zucchini, and carrot into a large bowl. Stir mayonnaise, yogurt, and Italian dressing into the cheese and vegetables.

Stir the well-drained macaroni into the cheese mixture. Season with salt and pepper. Transfer the macaroni salad to a serving bowl and garnish with carrot curls, if desired.

Serve immediately, or cover and refrigerate until ready to serve.

Servings: 6
Source: Quick & Delicious by Reader's Digest