Think of your favorite macaroni salad recipe. Now add spinach, bacon and a few skinny swaps and you're left with this delicious crowd-pleaser. Speaking of skinny swaps, this recipe calls for center-cut bacon, which has 30 percent less fat than regular bacon, and is only 44 calories per slice when baked in the oven, as opposed to fried.
Prep time: 5 minutes
Cook time: 23-25 minutes
Yield: 8 servings
Serving size: 1 cup
4 slices center-cut bacon
8 ounces whole wheat elbow macaroni
½ cup plain, non-fat Greek yogurt
2 tablespoons light mayonnaise
1 teaspoon lemon juice
½ teaspoon black pepper
¼ teaspoon salt
1 medium tomato, diced
2 cups baby spinach
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's cool enough to touch, crumble the bacon into bite-size pieces, and safely discard the fat.
In a large stock pot of salted water, cook the pasta 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.
Per Serving: (1 cup)
Calories from fat: 31
Saturated Fat: 1g
The nutrition content of recipes on Smart Nutrition.has been calculated by Registered Dietitian, Jessica Penner, of