Macaroni Salad
Macaroni Salad
1 lb (dry) whole wheat elbow pasta
1/2 cup organic celery, diced
1/2 cup frozen organic peas, thawed
1 jar (4-oz) sweet pimentos, drained and sliced
1/4 cup extra-virgin olive oil or expeller pressed canola oil
1/4 cup natural mayonnaise
1–2 TB raw, unfiltered apple cider vinegar
1–2 tsp honey
1 medium shallot, minced
sea salt, to taste
ground pepper, to taste
Addtional Ingredients (select any)
cubed cheddar cheese
sweet pickle relish or chopped dill pickles
fresh herbs
freshly squeezed lemon juice
Cook pasta according to package directions.
Combine the pasta, celery, peas and pimentos in a large serving bowl. In a separate bowl, whisk together the oil, mayonnaise, vinegar, honey, shallot, salt and pepper. Toss into the salad. Adjust seasonings, adding more vinegar, honey, salt or pepper, as desired.
Salads