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!
YOU MIGHT ALSO ENJOY:
- Clean Eating Black Bean Pasta Salad
- Clean Eating Friendship Pasta
- Clean Eating Vegetable Basil Macaroni Salad
- 1/2 lb. whole grain macaroni or elbow pasta
- 1/4 large onion
- 2 large stalks celery
- 1/2 can black olives
- 4 hard boiled eggs
- 1 small red bell pepper
- 1/4 large, english cucumber
- 1/4 cup loosely packed, chopped parsley
- 1/2 cup clean mayo, store bought or homemade
- 1 tsp. mustard
- 2 tbsp. apple cider vinegar
- 1/4 tsp. ground black pepper
- 1/2 tsp. celery seed
- 1 tsp. garlic powder
- 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.