Recipe courtesy of Ashley Graham
Macaroni Salad
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 470
- Total Fat
- 37
- Saturated Fat
- 6
- Carbohydrates
- 29
- Dietary Fiber
- 2
- Sugar
- 2
- Protein
- 5
- Cholesterol
- 15
- Sodium
- 257
- Total: 20 min
- Active: 10 min
Ingredients
2 cups elbow macaroni, or any shape you like
1 cup avocado oil mayonnaise
1/3 cup sweet, tangy tomato-based salad dressing (I use Dorothy Lynch Home Style dressing )
1/3 cup diced onion
1/3 cup diced radishes
1/3 cup frozen peas, defrosted for 10 minutes
Kosher salt and freshly ground black pepper
Directions
- Cook the macaroni according to the package directions. Drain the pasta and rinse under cold running water to cool completely. Drain well, put in a large bowl and set aside.
- Mix the mayonnaise, salad dressing, onion, radishes and peas together in a medium bowl until well combined and evenly distributed. Pour the mixture over the macaroni and fold to combine. Taste and adjust the seasoning with salt and pepper. Serve immediately or cover and refrigerate until ready to serve.