Quick and Easy Macaroni Salad
Everyone needs a great macaroni salad recipe! Bring this crowd pleasing and kidney-friendly dish to share at your next backyard barbecue.
Recipe developed by Clarissa Paimanta, RD and tested by Jessica Prohn, MS, RD, CSR, LDN
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Servings: 6 servings
Calories: 338kcal
Ingredients
- 1 1/2 cups macaroni dry
- 3 medium carrots diced into ¼-inch cubes (about 1½ cups)
- 1 ½ cups frozen peas
- 1 red bell pepper deseeded and diced into ¼-inch cubes
- ½ red onion diced
Dressing:
- 3/4 cup vegan mayonnaise
- 1/4 cup coconut milk yogurt
- 2 tablespoon lemon juice
- 1 teaspoon honey
- 1 teaspoon Dijon mustard
- 1/4 teaspoon salt to taste
- 1/4 teaspoon black pepper to taste
Instructions
- Cook the macaroni in a pot of boiling water according to package directions. About 5 minutes before macaroni is finished cooking, add diced carrots. About 2 minutes later, add frozen peas just to warm through for another 2-3 minutes or until the macaroni and vegetables are all tender. Drain thoroughly and place in a large mixing bowl.
- To the same mixing bowl, add diced bell peppers and red onion. Toss to combine.
- In a small bowl, add all of the dressing ingredients. Whisk well to combine and season with salt and black pepper to taste.
- Pour dressing over pasta and vegetables. Toss to combine and serve immediately or let chill for 1-2 hours before serving.
Note:
- Macaroni salad will keep in the refrigerator for 3-5 days.
- Add in any and as much of your favorite vegetables into this salad.
Nutrition
Calories: 338kcal | Carbohydrates: 34g | Protein: 6g | Fat: 19g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 294mg | Potassium: 311mg | Fiber: 4g | Sugar: 7g | Vitamin A: 5995IU | Vitamin C: 44mg | Calcium: 50mg | Iron: 1mg
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