- Yield : About 7 cups
- Servings : 7
- Prep Time : 20m
- Ready In : 2:00 h
This information is per serving.
Calories from Fat60
Serving Size:1 cup (150g)
This is not the mushy, runny, macaroni salad available pre-packaged or at grocer delis. The pasta for this macaroni salad recipe maintains its firmness even after several days of refrigeration.
Like most home made foods, this macaroni salad has little or no additives and preservatives. If you are concerned about additives in reduced fat mayonnaise, substitute organic mayonnaise. You may have to settle for higher calorie full-fat organic mayonnaise, but that is a trade off you must weigh.
- You can easily modify this recipe to your taste. For a creamier texture, increase mayonnaise or add non-fat or low fat unflavored yogurt. Yogurt adds protein without adding fat calories.
- If you do not eat or like eggs, you can omit them.
- Use different herbs and spices like dill, thyme, rosemary, sage and chives. Add red pepper flakes, sriracha or other hot sauce for a spicy macaroni salad.
- 8 oz. (225 g) elbow macaroni or other small pasta
- 1/2 cup (120 g) reduced fat or lite mayonnaise
- 2 tablespoons (30 ml) sweet pickle relish or minced sweet pickles
- 1 teaspoon (5 ml) dijon mustard
- 1 rib/stack (60 g) celery, minced
- 2 large eggs, hard boiled and finely chopped (optional)
- 2 tablespoons (30 ml) fresh parsley (Italian or curly leaf)
- 2 tablespoons (30 ml) red onion, minced
- 2 tablespoons (30 ml) fresh lemon juice
- Kosher salt to taste
- Fresh ground black pepper to taste
Method of Preparation
Hard boil the eggs and cook pasta 10 to 12 minutes until well cooked but still firm. Well cooked pasta produces a moister salad. Thoroughly drain the pasta.
Combine the remaining ingredients and season to taste with salt and pepper. Stir in the chopped eggs and than the pasta coating with the mayonnaise mixture.
Refrigerate at least 2 hours before serving.