Rainbow Macaroni Salad
Servings
4Serving size
about 1 1/2 cupsThis recipe can easily be multiplied and makes great leftovers. This recipe is best if made at least the night before serving.
Ingredients
| 6 quart Water |
| 4 ounce Whole Wheat Shells (or gluten-free pasta) |
| 1 Large Red bell peppers (seeded and diced) |
| 1 large Yellow bell peppers (seeded and diced) |
| 3 Medium stalk Celery, raw (diced) |
| 8 ounces Carrots, raw (peeled and diced) |
| 1/2 cup chopped Fresh parsley (coarsely chopped) |
| 1/4 cup Reduced fat mayonnaise |
| 1 Tbsp Dijon mustard |
| 1/4 tsp. Salt |
| 1 to taste Black pepper |
Instructions
When the water boils, add the macaroni and cook for about 12 to 15 minutes, until just al dente.
Drain the pasta, rinse in cool water and let cool for about 10 minutes in a large mixing bowl.
Toss the pasta occasionally to keep from sticking.
Add the red pepper, yellow pepper, celery, carrot, parsley, mayonnaise, mustard, salt, and pepper and fold together gently.
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
Macaroni salad is the mother of all picnic salads. This recipe is simple and basic, but it is comfort food at its finest and is sweet and crisp – so summery. You can vary the vegetables that you add to your salad and that’s where the endless variations begin, but in the end, this good, solid basic macaroni salad is always delicious.