Ingredients
- 8 ounces elbow macaroni
- 1/3 cup yogurt, greek
- 1/3 cup mayonnaise
- 3 tablespoons milk, buttermilk
- 1 1/2 tablespoons yellow mustard
- 1 tablespoon red wine vinegar
- 1 teaspoon minced garlic
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 4 slices smoked bacon, cooked and crumbled
- 3 hard boiled eggs, chopped
- 2 stalks celery, chopped
- 3 cups lightly packed baby spinach
- 2 cups chopped cooked chicken
- 1/2 cup halved grape tomatoes
- 1/3 cup cheese, crumbled blue cheese
- 1/4 cup finely chopped red onion
Nutrition Information
*These values are approximate. Per serving, based on a 2,000 Calorie diet.
Instructions
Cook pasta according to package directions; drain. In a large bowl, whisk together yogurt, mayonnaise, buttermilk, mustard, vinegar, garlic, salt and pepper. Add bacon, eggs, celery, spinach, chicken, tomatoes, Blue cheese, onion and cooked pasta to bowl with dressing. Toss until well combined; refrigerate at least 2 hours or up to 3 days before serving.