Simple Macaroni Salad

• 4 ounces whole-grain shells or elbow macaroni
• 2/3 cup Roccos Magnificent Mayonnaise (page 200) or store-bought low-fat mayonnaise, such as Hellmanns Low-Fat Mayonnaise Dressing
• 1 1/2 tablespoons smoked paprika
• 1 medium carrot, shredded
• 2 celery stalks, sliced thin on the diagonal
• 1/2 red bell pepper, cut into small dice
• 1/2 bunch scallions (white and green parts), sliced thin on the diagonal
• Salt and freshly ground black pepper

1. Bring a large pot of salted water to a boil.
2. Add the shells and cook according to the package directions, 6 to 9 minutes; drain.
3. Rinse the pasta in cool water.
4. Drain again and let it cool completely.
5. Combine the mayonnaise and paprika in a large bowl.
6. Add the cooled pasta and the carrot, celery, bell pepper, and scallions.
7. Toss to combine.
8. Season with salt and pepper to taste, if desired.
9. Chill, covered, until cold, about 2 hours.
10. Fat: 26g (before), 3.8g (after)
11. Calories: 360 (before), 171 (after)
12. Protein: 6g
13. Carbohydrates: 30g
14. Cholesterol: 8mg
15. Fiber: 5g
16. Sodium: 258mg

macaroni, roccos magnificent mayonnaise, paprika, carrot, celery stalks, red bell pepper, scallions, salt

Taken from www.epicurious.com/recipes/food/views/simple-macaroni-salad-374990 (may not work)