Fruit and Veggie Macaroni Salad |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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I made this up to use up the extra apples growing on my tree. I wanted a light, slightly sweet, but nutritious macaroni salad that I could grab anytime from the fridge. To up the protein content, use quinoa elbow macaroni, or add diced tofu to the onion/pepper sautee step. Also, the sugar content can easily be reduced as the amount I give provides for quite a sweet tasting salad. You could even replace with something like Stevia crystals for a lower calorie count as well. Enjoy! Ingredients:
1 (16 ounce) package elbow macaroni |
1 red bell pepper, diced |
1 small vidalia onion, diced |
2 tablespoons olive oil |
3 medium apples, peeled, cored and diced (tart) |
1 cup green peas |
3/4 cup sugar |
1 cup light mayonnaise |
2 tablespoons apple cider vinegar |
3 eggs, hard boiled, diced |
Directions:
1. Prepare pasta according to package directions. Drain, rinse, and allow to cool to room temperature.
2. Add olive oil to a skillet and saute the onions and peppers on high for 1 minute (or until edges of onion and peppers just start to brown), then lower the heat to low and allow to cook for an additional 4-5 minutes, stirring occasionally.
3. Place the pasta in a very large bowl and add the onions and peppers, and all of the remaining ingredients, mixing after adding each one to blend them evenly through.
4. Refrigerate, and enjoy!
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