Macaroni Salad
4

Serves 6 to 8

Using whole grain macaroni, a small amount of expeller-pressed mayonnaise and raw apple cider vinegar, this lighter version of the classic macaroni salad boasts a bit of crunch from the celery and shallots. 

View user submitted photos
    Ingredients: 
    • 1 pound dried whole wheat or spelt elbow macaroni
    • 1/2 cup chopped celery
    • 1/2 cup frozen peas, thawed
    • 1 (4 ounce) jar pimentos, drained and finely chopped
    • 1/4 cup extra virgin olive oil
    • 1/4 cup natural mayonnaise
    • 1 teaspoon honey
    • 1 tablespoon raw, unfiltered apple cider vinegar
    • 1 medium shallot, finely chopped
    • 1/2 teaspoon salt
    • Ground black pepper, to taste
    You must be signed in to use shopping lists. Sign in or create account
    Cancel
    Method: 

    Cook macaroni according to package directions, drain well and cool.

    Combine the macaroni, celery, peas and pimentos in a large serving bowl. In a separate bowl, whisk together the oil, mayonnaise, honey, vinegar, shallots, and salt and pepper to make a dressing. Add to macaroni mixture, toss well and serve.

    Nutritional Info: 
    Per Serving:380 calories (140 from fat), 15g total fat, 2g saturated fat, 5mg cholesterol, 240mg sodium, 54g carbohydrate (6g dietary fiber, 3g sugar), 11g protein
    Special Diets: 

    Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

    Recipe Discussion