Macaroni Salad

Macaroni Salad

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.

  • 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
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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.

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