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Rainbow Macaroni Salad recipe

Rainbow Macaroni Salad


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Ingredients

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FOR THE PASTA:

  • 4 Cups Elbow Macaroni
  • 1 Cup Carrots, diced
  • 1/2 Cup Red Pepper, diced
  • 1/2 Cup Yellow Pepper, diced
  • 1/2 Cup Celery, diced
  • 1/41/2 Cup Red Onion, diced
  • 1/4 Cup Scallions 

FOR THE SAUCE:

  • 1 Cup Mayonnaise
  • 1 Cup Plain Greek Yogurt
  • 1/4 Cup Organic Milk
  • 2 teaspoons Yellow Mustard 
  • 2 Tablespoons Apple Cider Vinegar
  • 1 Tablespoon Sugar

Instructions

  1. Cook the pasta in a large pot of heavily salted water according to package instructions. 
  2. Plunge the pasta into a pot of ice cold water to stop it from cooking. This is an important step to prevent the pasta from soaking up the sauce and becoming dry.  
  3. As the pasta is soaking, cut up the veggies and combine with the sauce ingredients. Mix with a rubber spatula until fully combined.
  4. Drain the cooled pasta and pour it into a large bowl.  Add the vegetables and sauce. Stir until well mixed. 
  5. Place the macaroni salad in the fridge in a covered container for a few hours.
  6. When ready to serve, stir the macaroni and add a little more mayo and apple cider vinegar mixed together if the pasta has gotten a little dry. 

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