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.
Ingredients: 
  • 1 pound dried whole wheat or spelt elbow macaroni
  • 1/2 cup chopped celery
  • 1/2 cup frozen peas, thawed
  • 1 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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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: Serving size: , 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.

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