Macaroni Salad

Prep Time: 10 Minutes

Cook Time: 0 Minutes

Ready In: 10 Minutes

Servings: 8

I live in an area that's hot and humid, so I'm always experimenting with new recipes to find a dish that is tasty and nutritious - and that I can make without turning on my oven.

Ingredients:

2 cups cooked elbow macaroni

1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained

2 hard-cooked eggs, chopped

1/2 cup chopped dill pickles

1/2 cup mayonnaise

1/2 cup applesauce

3 tablespoons chopped onion

3 tablespoons minced fresh parsley

3 tablespoons sliced ripe olives

1 tablespoon mustard seed

1 tablespoon pickle juice

1/2 teaspoon salt

1/4 teaspoon pepper

pinch garlic powder

lettuce leaves

paprika

Directions:

1. In a large bowl, combine the first 14 ingredients; toss to coat. Cover and refrigerate for 1-2 hours. Serve in a lettuce-lined bowl; sprinkle with paprika. Yield: 8 servings.

By RecipeOfHealth.com