Classic Macaroni Salad
Servings
8Serving size
about 1 1/2 cupsThis recipe can easily be multiplied or divided in 2 and makes great leftovers.
Ingredients
| 6 quart Water |
| 2 large Egg(s) |
| 8 ounce Whole Wheat Elbows (or gluten-free elbows) |
| 2 Medium stalk Celery, raw (diced) |
| 1/4 small Red onion (finely diced) |
| 1/2 small Red bell peppers (diced) |
| 1 cup Frozen peas |
| 1/2 cup sliced or chips Sweet pickles (finely diced) |
| 1/2 cup Reduced fat mayonnaise |
| 1 Tbsp Dijon mustard |
| 1/4 tsp. Salt |
Instructions
When the water boils, place the eggs in the pot. Reduce the heat to a slow boil and cook for 3 minutes.
Turn off the heat and let stand for 12 minutes. Remove the eggs to a bowl of cold water.
Turn the heat back to high.
When the water boils add the macaroni. Stir and cook for about 15 minutes until tender but not mushy.
While the pasta is cooking peel the eggs.
Dice the eggs and add them to a large mixing bowl with the onion, pepper, peas, pickles, mayonnaise, mustard and salt.
Fold together until blended and place in the refrigerator.
When the pasta is done, drain and rinse for 20 seconds in cool water.
Let cool for about 5 minutes and add to the bowl with the vegetables.
Fold together and chill well before serving.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
This is a great example of how pasta can be great for you. Whole grain pasta, veggies, legumes, and eggs together for a perfect translation of Mediterranean diet principles for the American pot luck supper or summer picnic.