Jennifer’s Macaroni Salad

Macaroni SaladWhile I am not a huge fan of mayo on a sandwich, I have always had a weak spot for chicken salad, tuna salad, potato salad, and especially macaroni salad.  When I discovered the wonders of veganaise and Greek yogurt, I realized I could eat all these favorite “salads” in a more health-conscious way.  Behold the creation of Jennifer’s Macaroni Salad.  While my recipe below includes Greek yogurt, if you are dairy free or vegan, just omit that and add a little extra vegenaise.  My favorite brand is Follow Your Heart – I prefer the regular, but the low fat will work as well.  This is an excellent accompaniment to my Guava BBQ Chicken for a perfect healthy, Hawaiian-style meal.

Here’s what you will need:

1 pound elbow macaroni, cooked in lightly salted water and cooled

2 ribs celery, finely diced

2-4 carrots, peeled and finely diced (in my pictures, you will see I used a combo of baby carrots and purple carrots)

2 green onions, finely sliced

1/4 white onion, finely diced

[Fun fact:  In France, the combo of carrot, celery and onion is known as “mirepoix” and forms the basis of many foods.  Other cuisines have similar holy trinities.  you can buy mirepoix in the Trader Joe’s refrigerated section and then you don’t even have to cut the veggies.  Thanks to Kelly K, who doesn’t like cutting, for the tip!  Anyone know the holy trinity in Chinese cooking?]

[Note here — If there are other veggies you want to chop up and throw in, go for it.  For example, bell pepper would be great, or even cut up broccoli or cauliflower.  And if you don’t like raw onions, just omit the onions – this will still be delicious.]

1 teaspoon paprika

1 tablespoon dried dill weed

1 tablespoon garlic powder

2 teaspoons salt

plenty of freshly ground pepper

1 cup vegenaise

1/2 cup Greek yogurt (I like 2% Fage)

1 tablespoon white wine vinegar

1 tablespoon rice wine vinegar (you can do all white wine or all rice wine vinegar for this)

1 tablespoon sugar

2 tablespoons ketchup

Here’s what you do:

1.  Cook the pasta in lightly salted water.  When it’s done, rinse in cold water and allow to cool.

2.  In a large bowl, toss together the celery, carrots, green onion, white onion, and spices (paprika, dill, garlic powder, salt and pepper).Veggies

3.  Stir the macaroni into the veggie/spices mixture.Making Mac Salad

4.  Make the dressing:  In a bowl, mix together the veganaise, yogurt, vinegars and sugar.

5.  Mix the dressing into the macaroni and mix well to combine.  Add the two tablespoons ketchup to the macaroni salad and mix well again.  Taste to ensure the seasoning is appropriate, and add more salt, pepper, dill and/or garlic powder as needed.


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