My client the Guncles begged for a healthier version of a summer favorite, Macaroni Salad. Is it possible I wondered, part of the problem with creamy salads is that they contain too much of the fattening stuff and not enough of the healthy. So why not switch it around. Experimenting with not using mayonnaise ended up not being an option for me or for them. See what you think. I happen to believe it is fantastic.
INGREDIENTS (click photo to enlarge)
1 box whole wheat elbow macaroni
1 cup chopped red cabbage
1 cup chopped red pepper
1 cup chopped zucchine
3 Tbs. of organic mayonnaise, I tried a really good jar from Trader Joe’s
1 Tb. dijon mustard
Make the macaroni as directly on the box, however instead of water use a low sodium chicken/veggie broth. While the macaroni is cooking chop all veggies. You can add others if you prefer like celery, fennel or carrots or a combination of them all. Mix together in a small bowl the mayo and mustard. Once pasta is ready, drain and return to the same pot, drizzle with olive oil.
Take half of the pasta and place in a serving bowl and chill. Take the second half and store to reserve for another recipe or make the salad again. Once chilled add veggies and mustard/mayo. Stir to coat and place in the refrigerator until very chilled. Serve with grilled chicken or hamburgers.