Macaroni Salad without Mayonnaise Recipe
98.5 هزار بار بازدید -
7 سال پیش
-
Hi Guys, today I’ll show
Hi Guys, today I’ll show you how to make Macaroni Salad without Mayonnaise. This is a healthier and lighter version of macaroni salad but it’s full of flavor and you can make it in 20 minutes.
First put on a pot of water to boil for the pasta. Then prep the other ingredients. You’ll need ½ of a small onion chopped, about 3 tblsps. You can use yellow or red onion. ½ of a medium red bell pepper and ½ of a medium green pepper. ¼ cup of flat leaf parsley chopped. You can substitute another herb if you don’t have parsley. Basil or even cilantro would work in this recipe. For the dressing, we’ll need 1 tblsp of mustard, I’m using dijon mustard, really any type of mustard would be fine. 4 tablespoons of extra virgin olive oil. 1 clove of garlic which we will grate into the dressing. ¼ tsp of red chili flakes for a little heat, use ½ tsp if you want more heat. The juice of one lemon, about 3 tblsps. I’ll zest the lemon first and use the zest in the dressing for more fresh lemon flavor. The water has come to a boil. Add 1 tsp salt and 8 ounces of macaroni. Give it a stir and cook until tender, about 7 minutes. Let’s make the dressing. In a big bowl, grate the lemon, squeeze the juice out of the lemon. Now grate the 1 clove of garlic. Add 3 tblsps fresh lemon juice. 4 tblsps extra virgin olive oil. 1 tblsp mustard, 3/4 tsp salt and ½ tsp chili flakes. Use only ¼ tsp chili flakes if you don’t want it spicy. I like a little bit of heat because it makes me miss the mayonnaise less. Whisk the dressing well, see how creamy it is because of the mustard. Add the drained, hot macaroni and mix well so the dressing coats the pasta. Add the chopped onion, green and red bell pepper and parsley. Mix this really well. Taste and add more salt if you wish. Usually with mayo based dressings, it’s best to chill the salad and eat it after a few hours. With this salad, you don’t have to wait a few hours. It tastes good eaten right away warm or at room temperature. Even if you refrigerate the leftovers, I would warm it slightly before eating. The salad has a very bright smell and taste with the lemon zest and juice, the macaroni is nicely coated in the mustard and olive oil and the vegetables are crunchy - a nice contrast to the tender pasta. With just a few ingredients, you can make this healthy and flavorful salad in about 20 minutes.
First put on a pot of water to boil for the pasta. Then prep the other ingredients. You’ll need ½ of a small onion chopped, about 3 tblsps. You can use yellow or red onion. ½ of a medium red bell pepper and ½ of a medium green pepper. ¼ cup of flat leaf parsley chopped. You can substitute another herb if you don’t have parsley. Basil or even cilantro would work in this recipe. For the dressing, we’ll need 1 tblsp of mustard, I’m using dijon mustard, really any type of mustard would be fine. 4 tablespoons of extra virgin olive oil. 1 clove of garlic which we will grate into the dressing. ¼ tsp of red chili flakes for a little heat, use ½ tsp if you want more heat. The juice of one lemon, about 3 tblsps. I’ll zest the lemon first and use the zest in the dressing for more fresh lemon flavor. The water has come to a boil. Add 1 tsp salt and 8 ounces of macaroni. Give it a stir and cook until tender, about 7 minutes. Let’s make the dressing. In a big bowl, grate the lemon, squeeze the juice out of the lemon. Now grate the 1 clove of garlic. Add 3 tblsps fresh lemon juice. 4 tblsps extra virgin olive oil. 1 tblsp mustard, 3/4 tsp salt and ½ tsp chili flakes. Use only ¼ tsp chili flakes if you don’t want it spicy. I like a little bit of heat because it makes me miss the mayonnaise less. Whisk the dressing well, see how creamy it is because of the mustard. Add the drained, hot macaroni and mix well so the dressing coats the pasta. Add the chopped onion, green and red bell pepper and parsley. Mix this really well. Taste and add more salt if you wish. Usually with mayo based dressings, it’s best to chill the salad and eat it after a few hours. With this salad, you don’t have to wait a few hours. It tastes good eaten right away warm or at room temperature. Even if you refrigerate the leftovers, I would warm it slightly before eating. The salad has a very bright smell and taste with the lemon zest and juice, the macaroni is nicely coated in the mustard and olive oil and the vegetables are crunchy - a nice contrast to the tender pasta. With just a few ingredients, you can make this healthy and flavorful salad in about 20 minutes.
7 سال پیش
در تاریخ 1396/01/03 منتشر شده
است.
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