Healthy Macaroni Salad

This healthy macaroni salad recipe has all the flavours and creaminess that you would expect from the classic salad but made with a lower calorie dressing.

Course Dinner, Lunch

Cuisine International

Prep Time 20

Cook Time 10

Total Time 30

Servings people

Calories 338kcal

Author Neil

Equipment

Ingredients

For the low calorie dressing: -

4 tablespoon reduced fat mayonnaise
4 teaspoon white wine vinegar
2 tablespoon water
Salt and pepper to season

For the Salad: -

250 g whole wheat macaroni
2 hard-boiled eggs diced
100 g cucumber diced
8 cherry tomatoes halved
½ red pepper finely diced
85 g red onion finely diced
1 stick celery finely diced
½ small carrot grated
Salt and pepper to taste

Metric - US Customary

Instructions

Cook the macaroni according to the packet instructions in boiling salted water, rinse until cooled under cold water, drain and place in a large mixing bowl.
Add the eggs, cucumber, cherry tomatoes, red pepper, red onion, celery and grated carrot.
Put all of the dressing ingredients into a jar with a screw top lid and shake well.
Pour dressing over macaroni and salad and mix well until everything is coated with the dressing.
Season to taste with the salt and pepper.
Refrigerate until required for serving.

Notes

You can cook the eggs at the same time as the macaroni is cooking, just make sure they are well cooled too. Keep refrigerated.

Nutrition