This is a colorful classic macaroni salad with a great balanced flavor.
|Summer Confetti Macaroni Salad|
This pretty pasta salad makes a nice side for summer picnics and celebrations. I love having more crisp, colorful vegetables in my pasta salads. I really don't want to eat just plain macaroni slathered in mayo... If you are like me, you will love this recipe. I also like that it has enough vinegar to give it a bit of zing and enough erythritol to cut the bite of the vinegar, then our BioSalt pulls it all together.
You may use gluten-free pasta, if desired. If you are going dairy-free, omit the sour cream and replace it with mayonnaise. And of course you can adjust the diced vegetables to taste.
Leila's Summer Confetti Macaroni Salad Recipe:
1 pound pasta or gluten-free pasta (macaroni, ditalini, or small shell pasta)
3/4 c. real mayonnaise
1/4 c. sour cream (omit if dairy-free is desired and increase the mayo to 1 cup)
3 T. white wine vinegar
3 T. erythritol
1 1/2 t. dry mustard powder
1 t. sea salt or BioSalt, to taste
1/2 t. onion salt, or more to taste
1/8 t. garlic powder
1/2 t. fresh ground pepper, to taste (about 50 grinds)
2 to 4 T. fresh minced parsley, to taste
1 c. finely diced celery (4 ribs)
1 c. finely diced red bell pepper (1 whole pepper)
1/2 c. finely diced peeled carrot (1 large carrot)
1/4 c. finely diced red onion
1/2 c. minced scallions, about 6, optional
1/4 c. diced radishes, optional
Cherry or grape tomatoes, halved, optional
Cook the pasta aldente, rinse and drain extremely well. Set aside to cool.
Mix the mayonnaise, sour cream, vinegar, and erythritol together, until erythritol is dissolved.
Add the mustard powder, salt, onion salt, garlic, and pepper, mixing in well.
Add the minced vegetables and then the pasta and gently mix together. Taste.
Chill overnight for the best flavor.
Taste and adjust seasoning if desired.
Garnish with a sprinkling of paprika. Top with tomatoes, if desired. Serve cold.
|The dressing and vegetables mixed together.|
|Freshly mixed pasta salad.|