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Macaroni Salad
Serves 6 to 8
Time 15 min
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.
Special Diets:
Ingredients
- 1 pound dried whole wheat or spelt elbow macaroni
- 1 stalk celery, chopped
- 1/2 cup frozen peas, thawed
- 1 (4.0-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
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 (6g dietary fiber, 3g sugar), 11g protein.
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.
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Ingredients
- 1 pound dried whole wheat or spelt elbow macaroni
- 1 stalk celery, chopped
- 1/2 cup frozen peas, thawed
- 1 (4.0-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