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.
"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
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.
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.
|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|
|to taste||fresh ground black pepper|
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.
Serving size: about 1 1/2 cups salad
|Calories 324||Calories from Fat 72|
|% Daily Value|
|Total Fat 8g|
|Saturated Fat 1g||6%|
|Monounsaturated Fat 2g|
|Trans Fat 0g|
|Total Carbohydrates 56g||43%|
|Dietary Fiber 8g||32%|
|Vitamin A 75%||Vitamin C 202%|
|Calcium 7%||Iron 16%|
|Vitamin K 158mcg||Potassium 548mg|