Lunch: New Macaroni Salad

This recipe includes superfoods such as:

Lemon

Health benefits of New Macaroni Salad

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Lemons are also rich in vitamin C, flavonoids, and other antioxidants. They can potentially support the immune system and have other health benefits. Lemons also have a low glycemic index, so they should not cause a rapid rise in blood sugar when consumed in natural form.

Ingredients

Kosher salt
1 pound dried macaroni
1 1/2 cups 2-percent Greek yogurt
1/2 cup crumbled feta (about 4 ounces)
1/4 cup olive oil
Zest of 1 lemon
2 tablespoons fresh lemon juice
1/2 teaspoon freshly ground black pepper
1 clove garlic, minced
1 cup assorted cherry or pear tomatoes (about 8 ounces), halved or quartered if large
12 small radishes, cut into small wedges (about 1 cup)
2 medium carrots, shredded on the largest hole of a box grater (about 1/2 cup)
2 scallions, whites and green parts, sliced
1/2 English cucumber, seeded and cut into 1/4-inch dice (about 1 cup)
1/2 cup picked dill, roughly chopped

Instructions

Bring a large, generously-salted pot of water to a boil. Add the macaroni and cook according to package instructions. Drain in a colander and run under cold water until the macaroni is completely cooled. Shake the colander well to get rid of excess water. Transfer the macaroni to a large bowl.
While the macaroni is cooking, make the dressing. Combine the yogurt, feta, olive oil, lemon zest, lemon juice, 2 teaspoons salt, pepper and garlic in a food processor. Blend until well mixed. Scrape the dressing into the bowl with the macaroni. Add the tomatoes, radishes, carrots, scallions, cucumber and dill to the bowl and toss well. Check for seasoning. Add more salt and pepper if desired.

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