A Light Macaroni Salad That's Sure to Impress

I love macaroni salad, but I don't always love the amount of fat and calories that come with each delicious bowl. The problem is that macaroni salad is just so incredibly good in the summer, especially when it's hot and muggy like it's been this past week.

As I said in last week's column, I am setting out on a more healthful lifestyle. As a result, I'm trying new, more healthful recipes for the foods I love — and this macaroni salad is one of them.

If you are anti-health food or just want to splurge and enjoy the good stuff, fear not. You can substitute the low-fat or low-calorie ingredients in this recipe for the "real" stuff, as I like to call it. In addition, you can add your own spices and flavors to meld this dish to your taste. For example, when I serve this as a meal on its own, I like to add chopped chicken to it.

To make this recipe, you'll need the following:

• One package of whole wheat elbow macaroni (or regular, your choice)
• 1 c. red onion, chopped
• 1 c. celery, chopped
• salt and pepper to taste
• 1 c. reduced-calorie mayonnaise
• 2 Tbsp. red wine vinegar
• 2 tsp. honey dijon mustard
• 1 tsp. garlic powder
• 2 c. chopped chicken (optional)

For step-by-step instructions on how to make this dish, scroll through the photos attached.