Sunday, November 9, 2008

Colorful Macaroni Salad

Traditional Macaroni Salad with a Twist and Lots of Color

8 oz dried elbow macaroni, cooked, rinsed and drained
1/2 cup low-fat (Canola oil) mayo (or nayonaise)
1 Tbsp. apple cider vinegar
1 tsp. Dijon Mustard
1/2  tsp. garlic powder
salt and pepper to taste
1 cup diced celery
1/2 cup small shredded carrot
1/2 cup diced red pepper
1/4 cup diced red onion

Combine mayo through salt and pepper and mix well. Add macaroni and veggies, mix well. Chill at least 2 hours. Adjust seasonings. 
Serves 4 - 6 as a side. 

Note: Optional add 1 can of white albacore tuna. Mix well.