Recipe VIDEO above. This is just a great classic, Macaroni Salad. Plenty of creamy dressing that you know and love, but slightly lightened up - all the flavour, less guilt! Serves 6-8 as a side. For an even healthier option, try this with a mayo-free Creamy Lemon Dressing or Ranch Dressing!
Course: Side Dish
Servings: 6- 8 people
250 g / 1/2 lb macaroni elbow pasta
1 1/2tbspsalt (to cook pasta)
1cupcelery, finely sliced (1 stalk)
3/4cupred capsicum / bell peppers, finely diced (1 small)
3/4cupgreen onions, finely sliced (1 large stem)
1medium carrot, grated (using standard box grater)
1/2cupmayonnaise(Hellmann's, Best Foods, S&W or other whole egg mayonnaise)
1/2cupyoghurt or sour cream, full or low fat
Bring large pot of water to the boil - 4 to 5 litres / quarts. Add salt then add pasta. Cook per packet directions.
Drain pasta then cool.
Meanwhile, mix Dressing ingredients in a bowl.
Place pasta in a bowl. Add remaining Macaroni Salad ingredients. Pour over Dressing.
Toss. Adjust salt / sugar / sour (vinegar) / mayo to taste.
Set aside for at least 20 minutes. Then serve at room temperature (not cold). It's great the next day too!
1. Lots of add-in potential here. Bacon, ham, egg, grated cheese, chicken, olives, diced chillies - go wild! But if this is for a side dish with other strong flavoured mains, I'd urge you to consider sticking with the a fairly classic version. :) I love KAPOW flavours, but there is such thing as too much in a meal!2. No-Mayo dressing option - use Lemon Yogurt Salad Dressing (it's really terrific!). Ideal for both Macaroni Salad and Coleslaw.3. Storage - keeps for up to 5 days in the fridge. Can also be frozen - thaw naturally (do not microwave thaw) and toss well before serving.3. Nutrition per serving, assuming 8 servings as a side (about 3/4 cup, good amount!)