Nutrition balance score
Good
Glycemic Index
55
Low
Glycemic Load
23
High
Nutrition per serving
Calories248.5 kcal (12%)
Total Fat4.8 g (7%)
Carbs41.7 g (16%)
Sugars8.1 g (9%)
Protein9.3 g (19%)
Sodium661.5 mg (33%)
Fiber3.5 g (13%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
230 gramspasta elbow macaroni
or other
150 gramsfrozen peas
1red bell pepper
diced
1carrot
grated
1red onion
finely chopped
1 ribcelery
thinly sliced
½ cupdill pickles
chopped
Macaroni salad dressing
Instructions
Step 1
Boil 230 grams pasta in a large pot with salted boiling water per package instructions.
Step 2
Halfway through cooking, add 150 grams frozen peas to the pasta in the same pot.
Step 3
Drain them and rinse them under cold water for 15 seconds, and add them to a large bowl.
Step 4
While the pasta cooks, make the dressing by whisking together 120 grams vegan mayo, 130 grams Greek yogurt, 30 grams apple cider vinegar, 15 grams mustard, 12 grams sugar, 1 teaspoon salt, 1 teaspoon garlic powder, and 0.25 teaspoon black pepper.
Step 5
Add 1 red bell pepper (diced), 1 carrot (grated), 1 red onion (chopped), 1 rib celery (chopped), 0.5 cup dill pickles (chopped) and the dressing to the bowl.
Step 6
Stir until well combined and enjoy immediately or store in the fridge, covered with a plate or in an airtight container.
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