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Lilly’s Table

 
 
Grilled Potato & Greens Salad
© Lillys-Table.com Photo of Macaroni Salad
 

Tags: Dairy Free Gluten-Free Low-Glycemic Nut Free vegetarian

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

30 mins

Time
Estimate
30 mins

Icon Heart Healthy

Gluten
Free?
Yes

Summer

Typical
Season
Summer

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Summer

Macaroni Salad

from Summer Barbecue Salad Trio, the Week of May 27, 2012.
View the next recipe for this meal.

This is an almost classic macaroni salad with a yogurt dressing and more veggies than pasta. Use macaroni or small shells. Vary your vegetable additions from broccoli to cauliflower to radishes to even turnips. Just dice them up small and toss them in.

Ingredients

  • 6 ounces pasta, elbow or small shells, whole grain or gluten free
  • ¼ cup plain yogurt
  • ¼ cup mayonnaise
  • 1 tablespoon mustard
  • ½ cup carrot, minced fine
  • ½ cup green onion, sliced
  • ½ cup pickle, minced
  • ½ cup celery, minced
  • ½ cup peas, fresh or frozen
  • ½ cup broccoli, in small pieces
  • 2 eggs, hard-boiled, optional
  • ½ cup cheddar cheese, chopped in small dice
  • 1 teaspoon salt
  • ½ teaspoon black pepper

Serving Size: 4 People

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Preparation Instructions

Bring a large pot of water to a boil. This is a great time to chop and dice all of the veggies you plan to add.

Add the pasta, half the salt and boil according to the package, usually 6-8 minutes. In the final 30 seconds of cooking, add in any ‘hard’ vegetables that would benefit from a quick hot bath. This would include carrots, peas or broccoli that are better slightly cooked rather than raw.

Drain the pasta and veggies.

Rinse the pasta and vegetables with icy cold water. Shake dry and set aside to cool.

Whisk together the yogurt, mayonnaise and dijon. If you like a creamier pasta, double this dressing. If you plan to make this ahead you may want to add more of this sauce as the pasta will suck it up the longer it hangs in your fridge.

Peel and mince up the hard boiled eggs.

Fold the pasta into the dressing along with the remaining vegetables, cheddar cheese pieces and the hard boiled eggs.

Season generously with salt and pepper to taste.