| Author | Silvia lemon |
| Preparation Time | 20 minutes |
| Cooking Duration | 10 minutes |
| Total Time taken | 1 hour |
| Servings | 6 |
| Category | Weight loss salad |
| Cuisine | American |
| Diet | Veg |
| Calories | 641 |
Ingredients For Salad
- One lb macaroni
- Four celery ribs
- Three green onion stalks
- Two tbsp fresh minced parsley
- Two tbsp fresh minced dill weed
- One tbsp fresh minced tarragon
- salt to taste
Dressing:
- One cup mayonnaise
- Half cup sour cream
- One lemon-zest
- One tbsp fresh lemon juice
- Two tbsp olive oil
- One fourth cup fresh parsley
- Three tbsp fresh dill weed
- Three tbsp fresh cilantro
- Four green onion stalks
- One-fourth cup of fresh basil
- Four tbsp fresh tarragon
- Three tbsp fresh mint
- Three garlic cloves
- Two tsp anchovy paste
- salt
- black pepper
(Make another Recipe – Panzanella Weight Loss Salad Recipe)
Directions
- Cook pasta in water according to box instructions.
- Drain cooked pasta and let it cool.
- Dice celery and green onion and herbs while the pasta is cooling. Mix all ingredients for the dressing in a blender or food processor and blend.
- Once pasta is cooled to room temperature, mix in celery and green onion (and other veggies if using) and refrigerate for a couple of hours, or overnight. Store the dressing in a separate container, in the refrigerator.
- It’s best to serve this macaroni salad cold and to mix the dressing right before serving.
- When ready to serve, combine the salad with the dressing until evenly coated.
Nutrition
Calories: 641kcal | Carbohydrates: 62g | Protein: 13g | Fat: 38g | Saturated Fat: 7g | Polyunsaturated Fat: 18g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 29mg | Sodium: 330mg | Potassium: 432mg | Fiber: 3g | Sugar: 3g | Vitamin A: 936IU | Vitamin C: 13mg | Calcium: 120mg | Iron: 3mg
Read More
