Special Diet Information
Coumadin® (Warfarin)
This recipe is NOT safe for Coumadin (warfarin) users.
Lactose
This recipe is safe for those who are lactose intolerant.
Sodium
This is NOT a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten. Use gluten-free pasta in this dish, and check to make sure the mayonnaise is gluten-free.
"I really do believe that all of you are at the beginning
of a wonderful journey. As you start traveling down that road of life, remember
this: There are never enough comfort stops. The places you're going to are never
on the map. And once you get that map out, you won't be able to re-fold it no
matter how smart you are.
"So forget the map, roll down the windows, and whenever you can pull over
and have picnic with a pig. And if you can help it never fly as cargo." - Jim
Henson
The refrigerator light goes on...
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.
Classic (Vegetarian) Macaroni Salad
Servings: 4 | Serving size: about 1 1/2 cups
Cooking time: 30 minutes (does not include chilling time)
This recipe can easily be multiplied and makes great leftovers. This recipe is best if made at least the night before serving.
Ingredients
- 6 quarts water
- 4 ounces whole wheat or gluten free elbow or shell macaroni
- 1 large red bell pepper (seeded and diced)
- 1 large yellow bell pepper (seeded and diced)
- 3 medium ribs celery (diced)
- 8 ounces carrot (peeled and diced)
- 1/2 cup parsley (coarsely chopped)
- 1/4 cup reduced fat mayonnaise
- 1 Tbsp. Dijon mustard
- 1/4 tsp. salt
- fresh ground black pepper to taste
Place a large saucepan over high heat.
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.
Nutrition Facts
Serving size: about 1 1/2 cups salad
Servings: 4
Amount Per Serving
| Calories 290 | Calories from Fat 5 |
| % Daily Value |
| Total Fat 5g | 6% |
| Saturated Fat 1g | 4% |
| Monounsaturated Fat 1g | |
| Trans Fat 0g | |
| Cholesterol <5mg | 0% |
| Sodium 290mg | 13% |
| Total Carbohydrates 57g | 21% |
| Dietary Fiber 9g | 33% |
| Sugars 7g | |
| Protein 10g |
| Vitamin A 65% | Vitamin C 170% |
| Calcium 6% | Iron 18% |
| Vitamin K 150mcg | Potassium 800mg |