Tangy Macaroni Salad
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This recipe makes 12 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 230230 cal |
| pro | 5 g5g pro |
| total fat | 10 g10g total fat |
| sat. fat | 2 g2g sat. fat |
| carb | 29 g29g carb |
| fibre | 2 g2g fibre |
| chol | 5 mg5mg chol |
| sodium | 325 mg325mg sodium |
| potassium | 90 mg90mg potassium |
| % RDI: | - |
| calcium | 22 calcium |
| iron | 1111 iron |
| vit A | 33 vit A |
| vit C | 1010 vit C |
| folate | 3535 folate |
- Preparation time: 10 minutes Stand: 10 minutes
- Cook time : 8 minutes Chill: 1 hour
Ingredients
- 4 cups elbow macaroni 4 cups elbow macaroni
- 1 cup diced celery 1 cup diced celery
- 1/4 cup chopped pimento 1/4 cup chopped pimento
- Dressing:
- 1/2 cup finely chopped shallots 1/2 cup finely chopped shallots or green onions
- 1/4 cup white wine vinegar 1/4 cup white wine vinegar
- 3/4 tsp salt 3/4 tsp salt
- 2/3 cup mayonnaise 2/3 cup mayonnaise
- 1 tbsp granulated sugar 1 tbsp granulated sugar
- 2 tsp Dijon mustard 2 tsp Dijon mustard
- 1/4 tsp pepper 1/4 tsp pepper
Preparation
Dressing: In large bowl, combine shallots, vinegar and sa< let stand for 10 minutes. Stir in mayonnaise, sugar, mustard and pepper.
Meanwhile, in large pot of boiling salted water, cook pasta until al dente, 8 to 10 minutes. Drain and rinse under cold water; drain well. Add to dressing.
Add celery and pimiento pepper; toss to coat evenly. Cover and refrigerate for 1 hour or for up to 24 hours.
Meanwhile, in large pot of boiling salted water, cook pasta until al dente, 8 to 10 minutes. Drain and rinse under cold water; drain well. Add to dressing.
Add celery and pimiento pepper; toss to coat evenly. Cover and refrigerate for 1 hour or for up to 24 hours.
Source : Canadian Living Magazine: June 2010
- Keywords : Salad; Macaroni; Celery; Shallots; Vinegar; Mayonnaise; Boil; 300 calories;
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