Having leftover smart veggie elbow macaroni, a Catelli brand pasta made with carrot and cauliflower flours with twice the fibre as regular pasta, had me wanting to make pasta salad... you know the creamy comfort kind and although mine isn't excessively rich or creamy because I made it with less mayo and more organic Greek yoghurt, it still has that cool creaminess that comes with many sides over late summer. I added chopped celery, diced mixed peppers from our pepper pot and slices of green onion. Oil and vinegar may be used to replace the mayo and yoghurt, just adjust the measurements to 1/4 cup vinegar and about 1/2 cup olive oil and omit the 2 teaspoons of white wine vinegar.
Macaroni Salad Dressing
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1/4 cup mayo
3/4 cup plain Organic Greek yoghurt
2 teaspoons grainy mustard
2 teaspoons white wine vinegar or any vinegar you prefer
1 1/2 teaspoons white sugar
1/4 teaspoon smoked paprika
1 - 2 teaspoons vegetable and herb medley seasoning mix or whatever fresh or dried mixed herbs you like
pinch of salt
1/4 teaspoon fresh ground pepper
Add ins:
2 green onions, sliced
1/2 cup mixed peppers, diced
2 celery stalks, cut in half and chopped
3 - 4 cups cooked leftover Catelli Smart Veggie elbow macaroni
In a medium bowl combine all the salad dressing ingredients and whisk together until well combine and smooth.
Prep and chop the vegetables if you haven't done so already.
In a large bowl add the leftover cold macaroni and pour the dressing over and toss together until well coated. Add the chopped vegetables and toss again.