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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.
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
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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.

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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  • 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
Shop with Prime

Exclusively for Prime members in select ZIP codes.