Traditional macaroni salad isn’t always healthy, but this recipe sure is! It uses whole wheat pasta, tons of different vegetables, and a homemade vinaigrette instead of mayo. Unlike a traditional pasta salad, this recipe is higher in fiber, and lower in fat.
Makes: 6 servings
Ingredients
1 cup whole wheat pasta, uncooked
1/2 cucumber, seeded and chopped
1/2 tomato, chopped
1/4 red or orange bell pepper, chopped
2 Tbs red onion, or 3green onions, coarsely chopped
1/2 tsp garlic powder
1/2 cup broccoli florets
1/2 cup cauliflower, chopped
1/2 cup kale, torn into small pieces
For the Dressing
1/4 cup vinegar
2 Tbs sugar
1/8 tsp black pepper
1/2 tsp salt
1 tsp garlic powder
Instructions
- Cook pasta according to package directions but do not add salt to cooking water. Drain, rinse with cool water, and drain again.
- Meanwhile, blend dressing ingredients in a jar with a lid and shake. Or stir together in a bowl or saucepan.
- Combine all ingredients in a large bowl with vinegar dressing. Mix gently.
- Optional: cover and refrigerate overnight to allow flavors to blend. Serve cold.
