Macaroni Salad

Macaroni Salad

Rated:
Recipe Rating: 3.77973
Serves 6 to 8
Using whole grain macaroni, a small amount of mayonnaise and apple cider vinegar, this lighter version of the classic macaroni salad boasts a bit of crunch from the celery and shallots.
Ingredients: 
  • 1 pound dried whole wheat or spelt elbow macaroni
  • 1 stalk celery, chopped
  • 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 mayonnaise
  • 1 teaspoon honey
  • 1 tablespoon apple cider vinegar
  • 1 medium shallot, finely chopped
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon ground black pepper
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Method: 
Bring a large pot of salted water to a boil over high heat. Add the macaroni and cook until tender, about 8 minutes. Drain and set aside to cool. 

In a large serving bowl, whisk together the oil, mayonnaise, honey, vinegar, and shallots to make a dressing. Add the macaroni, celery, peas, and pimentos, and stir until well-coated.
Nutritional Info: 
Per Serving: 380 calories (140 from fat), 15g total fat, 2g saturated fat, 5mg cholesterol, 240mg sodium, 54g carbohydrates, (6 g 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.