Macaroni Salad With Tomatoes and Peas |
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Prep Time: 15 Minutes Cook Time: 7 Minutes |
Ready In: 22 Minutes Servings: 8 |
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This is a colourful and tasty macaroni salad, can add in some hard-boiled eggs and/or chopped cooked ham also if desired, adjust all ingredient amounts to taste. Ingredients:
8 ounces elbow macaroni, cooked until firm-tender |
3/4 cup mayonnaise (not salad dressing) |
1/4 cup plain yogurt |
2 tablespoons cider vinegar |
1 tablespoon dijon mustard |
1 teaspoon seasoning salt (or to taste) |
black pepper (to taste) |
1 teaspoon garlic powder (or to taste) |
1 -2 large celery rib, cut in 1/4 inch dice |
1 large carrot, shredded |
1/3 cup minced red onions or 1/3 cup use 2 green onion, chopped |
1 -2 medium tomato, chopped |
1 -2 cup frozen peas, thawed |
Directions:
1. In a large bowl,combine mayonnaise, yogurt, vinegar, mustard, seasoned salt, black pepper and garlic powder; stir until blended.
2. Remove about 1/4 cup dressing to a small container, cover and refrigerate.
3. Add cooked macaroni, celery, carrot, red onion, tomato and peas to remaining dressing in a large bowl; stir well to combine.
4. Cover and refrigerate two or more hours, or overnight.
5. Just before serving, add reserved dressing to salad, stir to blend.
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