Macaroni Salad

Name: Macaroni Salad
Prep time: 45 min
Cook time: 4 h
Total time: 4 h 45 min
Cuisine: American
Ingredients: 3oz Brown Rice pasta; 3 oz vegan cheddar cheese, cubed; 1/2 cup thinly sliced celery (1 stalk); 1/2 cup frozen peas; 1/2 cup thinly sliced radishes; 2 tablespoons thinly sliced green onion; 1/2 cup vegan mayo; 1/4 cup dill pickle, chopped (or prepared relish); 2tbsp unsweetened almond milk; 2 tablespoons horseradish mustard; 1/4 tsp salt; Dash of black pepper; 2 hard boiled eggs, chopped

3 steps

Prep:45minCook:4h

Adapted from Better Homes & Gardens New Cookbook. I've made this recipe gluten free and vegan other than eggs which come fresh from my backyard. It's a favorite way to use up summer's abundance of eggs with more veggies than typically in macaroni salad. It tastes better when the flavors have time to meld in the fridge, so I usually make a double batch for home, or more if taking to a picnic or potluck.

Updated at: Sun, 16 Jun 2024 21:35:27 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

Moderate

Nutrition per serving

Calories173.9 kcal (9%)

Total Fat9.1 g (13%)

Carbs20.4 g (8%)

Sugars2.1 g (2%)

Protein3.7 g (7%)

Sodium465.7 mg (23%)

Fiber1.9 g (7%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

3 ozBrown Rice pasta

3 ozvegan cheddar cheese

½ cupcelery

½ cupradishes

2 tablespoonsgreen onion

thinly sliced

½ cupvegan mayo

¼ cupdill pickle

chopped, or prepared relish

2 Tbspunsweetened almond milk

2 tablespoonshorseradish mustard

¼ tspsalt

black pepper

2eggs

hard boiled, chopped

Instructions

Step 1

Cook pasta, drain and rinse with cold water, and combine in a large bowl with cheese and veggies

Step 2

Stir together mayo, relish, milk, mustard, salt, and pepper. Adjust seasonings to taste.

Step 3

Mix dressing and eggs with pasta and veggies until well coated. Cover and chill at least 4 hours before serving. Add a little milk if needed to moisten before serving.