Traditional Macaroni Salad Recipe

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A delicious, traditional macaroni salad that’s great for summer barbecues and gatherings.

Clean Eating Traditional Macaroni Salad Recipe

Warmer weather is coming, and so are the outdoor activities. Picnics, barbecues, parties and general get-togethers are in our future and so is all the food that goes with that.

I thought I’d try my hand at making a more traditional macaroni salad since my previous attempts tended to definitely NOT be traditional. I know most people really value their macaroni salad and want it to taste like macaroni salad is supposed to taste. Not to mention, you guys want it to be good enough to share with friends and not have anybody be the wiser that you are serving something clean!

So I took a crack at it, and I think I hit the nail on the head with this one! You can make minor adjustments to suite your own tastes, but this is pretty darn close to the stuff you would pick up at the deli counter. Just minus the exorbitant amount of sodium and of course, no added sugar or other garbage! Just pure, whole grain goodness that tastes as good as something you would buy at the store. Maybe even better!

MORE HEALTHY PASTA SALAD RECIPES:

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TRADITIONAL MACARONI SALAD RECIPE:

Clean Eating Traditional Macaroni Salad Recipe

Traditional Macaroni Salad Recipe

A delicious, traditional pasta salad that's great for summer barbecues and gatherings.
Print Pin Rate
Course: Pasta
Cuisine: Italian
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 8 servings
Calories: 256kcal
Author: The Gracious Pantry

Ingredients

  • 1/2 lb. dry whole grain macaroni or elbow pasta, cooked to package directions.
  • 1/3 cup chopped red onion (chopped fine)
  • 2 large celery stalks (chopped fine)
  • 2 oz. black olives (sliced)
  • 4 large hard boiled eggs (chopped fine)
  • 1 small red bell pepper (chopped fine)
  • 1/4 large english cucumber (chopped fine)
  • 1/4 cup loosely packed, chopped parsley
  • 1/2 cup mayonnaise (no sugar added if store bought)
  • 1 tsp. yellow mustard
  • 2 tbsp. apple cider vinegar
  • 1/4 tsp. ground black pepper
  • 1/2 tsp. celery seed
  • 1 tsp. garlic powder

Instructions

  • Cook the pasta to package directions.
  • While the pasta cooks, finely chop the onion, celery, olives, eggs, bell pepper, cucumber and parsley.
  • Drain the pasta, let it cool a bit and then stir in all the ingredients, adjusting to taste as needed. I didn't think it needed salt, but feel free to add it at the end if you feel it does. 

Notes

Please note that the nutrition data given here is a ballpark figure. Exact data is not possible.

Nutrition

Serving: 1serving | Calories: 256kcal | Carbohydrates: 24g | Protein: 8g | Fat: 15g | Saturated Fat: 3g | Cholesterol: 99mg | Sodium: 255mg | Potassium: 192mg | Fiber: 1g | Sugar: 2g | Vitamin A: 696IU | Vitamin C: 16mg | Calcium: 42mg | Iron: 2mg

Clean Eating Traditional Macaroni Salad Recipe

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