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Gluten FreeVegetarian

Macaroni Salad

Ingredients

  • ½ cup mayonnaise
  • 4 hard-boiled eggs, chopped
  • ½ cup red onion, diced
  • 1 rib celery, diced
  • ¼ cup red pepper, diced
  • 1 tbsp parsley, chopped
  • 2 tbsp Bionaturae Extra Virgin Olive Oil
  • 12 oz Bionaturae Gluten Free Elbows
Organic Gluten Free Rice & Lentil Elbows

Organic Gluten Free Rice & Lentil Elbows

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Organic Extra Virgin Olive Oil, 25 oz.

Organic Extra Virgin Olive Oil, 25 oz.

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This macaroni salad is the perfect creamy and crunchy side dish to bring to any summer gathering. Start by throwing your chopped vegetables and boiled eggs all into a serving bowl, then simply mix in drained pasta with a quarter cup of the pasta cooking liquid—that's the secret to this extra creamy sauce that coats every bite!

 

Instructions

 

  1. In a large serving bowl, mix mayonnaise, eggs, red onion, celery, red pepper, parsley, and olive oil. Add salt to taste.

  2. Cook pasta in 3 quarts of salted, boiling water for 8-9 minutes (or according to packaging instructions). Stir frequently.

  3. Before draining the pasta, remove ¼ cup of the pasta cooking liquid and add to the serving bowl.

  4. Mix drained pasta into the serving bowl. Refrigerate to chill.

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Macaroni Salad