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–+ servings

Macaroni Vegetable Salad

A new twist on a classic macaroni salad, this one is healthier and brighter so it's more nutritious and anti-inflammatory, too.
5 from 2 votes
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Course: Salad
Cuisine: Americana
Keyword: macaroni vegetable salad, pasta with dill
Prep Time: 10 minutes
Cook Time: 7 minutes
Servings: 6
Calories: 361kcal
Author: Ginger Hultin

Ingredients

  • 2/3 cup mayonnaise vegan if desired
  • 2 teaspoons Dijon mustard
  • 1 tablespoon red wine vinegar
  • 2 teaspoons soy sauce
  • 1 teaspoon hot sauce (Tabasco or Sriracha)
  • 1 green bell pepper, diced
  • 12 ounces dry elbow macaroni
  • 2 sprigs fresh dill, finely chopped
  • 4 sprigs fresh basil, leaves torn

Instructions

  • Boil a large pot of water and while it’s heating, make the dressing. In a large mixing bowl, whisk together the mayonnaise, mustard, vinegar, soy sauce, and hot sauce. Mix in the bell pepper.
  • Boil the pasta for 7-8 minutes then drain and spread on a large baking sheet to cool for 5 minutes.
  • Add the pasta to the dressing bowl then toss and stir gently to combine. Cover and refrigerate until it’s ready to serve. Immediately before serving, stir in the fresh dill and basil. Add extra salt or freshly ground pepper to taste if desired.

Nutrition

Serving: 1g | Calories: 361kcal | Carbohydrates: 42.7g | Protein: 7.7g | Fat: 17.4g | Saturated Fat: 1.7g | Cholesterol: 0mg | Sodium: 361mg | Fiber: 2.5g | Sugar: 2.5g
Tried this recipe?Mention @champagnenutrition