By Aggieskitchen
This Pasta Macaroni salad is healthy, filling and easy to put together. This mayo-free version is perfect to take to the beach or on a picnic!
Macaroni Salad (Mayo-Free)
Ingredients:
For the dressing:
- 1/2 cup red wine vinegar
- 1/2 cup olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon oregano
- 1 teaspoon mustard
- good pinch of salt and pepper
For the macaroni salad:
- 1/2 lb whole wheat elbow macaroni, cooked and cooled
- 2-3 celery stalks, rough chopped
- 2-3 carrots, rough chopped
- 1 red bell pepper, chopped
- 1 sweet yellow onion, chopped
- 1 can garbanzo beans, drained and rinsed (I use Bush's Best Garbanzo Beans)
Directions:
For the Dressing
- Prepare dressing in an air tight container or glass jar. Add all ingredients to container and shake well for a few seconds until well blended. Taste for salt and pepper.
For the Salad
- Combine all ingredients in a large bowl. Add half of the dressing to the pasta and veggies and toss gently to cover. Taste for salt and pepper and season accordingly. Add more dressing if needed or set aside to add at a later time (if not serving immediately, you may have to redress your salad a bit, the pasta tends to soak in the dressing when it sits in the fridge for a while. I also like just splashing on red wine vinegar on its own to freshen it up.)
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