This recipe is NOT safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is NOT a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
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.
"If I show up at your house ten years from now and find nothing in your living room but The Readers Digest, nothing on your bedroom night table but the newest Dan Brown novel, and nothing in your bathroom but Jokes for the John, I'll chase you down to the end of your driveway and back, screaming ĎWhere are your books? You graduated college ten years ago, so how come there are no damn books in your house? Why are you living on the intellectual equivalent of Kraft Macaroni and Cheese?" -Stephen King
My mom made macaroni salad a lot when I was growing up. Itís a great way to get veggies, fiber and makes the perfect side dish for taking to barbecues or picnics. You can use pickle relish if you like, but I like to use the small gherkins and cut them into small dice for this recipe.
Servings: 4 | Serving size: about 1 1/2 cups
Cooking Time: 45 Minutes
This recipe can be multiplied by 2, 3, 4.
This recipe can be divisible by 2.
This recipe makes great leftovers. Note that active cooking time does not include chilling time.
|8 ounces||whole wheat or gluten-free elbow macaroni pasta|
|2||ribs celery (diced)|
|1/4 small||red onion (finely diced)|
|1/2 small||red bell pepper (diced)|
|1 cup||frozen peas|
|1/2||pickles (finely diced)|
|1/2 cup||reduced fat mayonnaise|
|1 Tbsp||Dijon mustard|
Place the water in a stock pot over high heat.
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 again, 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 the pasta cool for about 5 minutes, then add to the bowl with the vegetables.
Fold together and chill well before serving.
Serving size: about 1 1/2 cups salad
|Calories 197||Calories from Fat 45|
|% Daily Value|
|Total Fat 5g||%|
|Saturated Fat 1g||5%|
|Monounsaturated Fat 1g|
|Trans Fat 0g|
|Total Carbohydrates 31g||24%|
|Dietary Fiber 5g||20%|
|Vitamin A 9%||Vitamin C 53%|
|Calcium 4%||Iron 10%|
|Vitamin K 24 mcg||Potassium 236 mg|
|Magnesium 43 mg|