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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.

It's the celery seed that's the key ingredient here. Celery seed is often overlooked and underused, but it brings a grassy, earthy flavor to your dish. Celery seed is an essential ingredient in Cole Slaw, in my opinion, and that same flavor works beautifully in this Macaroni Salad.

 

 

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.

6 quarts water
8 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
to taste fresh ground black pepper

Classic vegetarian Macaroni Salad from Dr. Gourmet

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 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 324 Calories from Fat 72
  % Daily Value
Total Fat 8g
    Saturated Fat 1g 6%
    Monounsaturated Fat 2g
    Trans Fat 0g
Cholesterol 5mg 2%
Sodium 515mg 22%
Total Carbohydrates 56g 43%
    Dietary Fiber 8g 32%
    Sugars 7g
Protein 10g 23%
Vitamin A 75% Vitamin C 202%
Calcium 7% Iron 16%
Vitamin K 158mcg Potassium 548mg
Magnesium 73mg