Macaroni Salad

Serves 6 to 8

Enjoy this lighter, more healthful version of the conventional mayonnaise-laden macaroni salad. Made natural by using whole grain or gluten-free macaroni, a small amount of expeller pressed mayonnaise and raw apple cider vinegar, this delightful salad boasts a bit of crunch from the celery and shallots. Your choice of optional ingredients, such as cubed cheese or diced ham, can make this a signature dish.

Ingredients

1 pound dried whole wheat or spelt elbow macaroni
1/2 cup chopped celery
1/2 cup frozen peas, thawed
1 (4-ounce) jar pimentos, drained and finely chopped
1/4 cup extra virgin olive oil
1/4 cup natural mayonnaise
1 to 2 teaspoons honey
1 to 2 tablespoons raw, unfiltered apple cider vinegar
1 medium shallot, finely chopped
1/2 teaspoon salt
Ground black pepper to taste

Method

Cook macaroni according to package directions, drain well and cool.

Combine the macaroni, celery, peas and pimentos in a large serving bowl. In a separate bowl, whisk together the oil, mayonnaise, honey, vinegar, shallots, and salt and pepper to make a dressing. Add to macaroni mixture, toss well and serve.

Nutrition

Per serving: 380 calories (140 from fat), 15g total fat, 2g saturated fat, 5mg cholesterol, 240mg sodium, 54g total carbohydrate (6g dietary fiber, 3g sugar), 11g protein

http://wholefoodsmarket.com/recipes/572