Macaroni Salad

Dressing

• 3/4 cup of Mayonnaise (I use Hellman’s  1/2 Fat)
• 1/4 cup white vinegar
• 1/4 cup white sugar
• 1 tbs Dijon Mustard
• dash of hot sauce
• 2 shallots, finely diced
• 1 clove of garlic, minced
• 1 jalapeno pepper, seeded and finely diced
• 1 dill pickle, finely diced
• Black Pepper

Whisk all ingredients in a large bowl, until sugar is dissolved and dressing is light and creamy.

Salad

• 1 box (375 g) of whole wheat elbow macaroni, boiled and drained
• 2 medium carrots
• 2 stalks of celery
• 1/4 red pepper
• 1/4 yellow pepper
• 1 small zucchini
• 8 radishes
• 1 green onion

Add pasta to the dressing, stir and set aside. Dice all veg into pieces about the size of a cooked macaroni noodle. If you decide to use a different kind of pasta, adjust the size of your veg accordingly. Mix together and refrigerate to let the flavors combine. Add any veg you have to this recipe, some chopped cabbage or broccoli would be great! You can even add rinsed drained canned chickpeas to give it a protein kick!