Tuesday, March 22, 2016

Veggie Macaroni Salad

Here is another recipe that I have made gluten-free!

Ingredients for Salad:
2 cups uncooked gluten-free macaroni
1 tomato, seeded and chopped
1 cup frozen peas, thawed
1/2 cup shredded cheddar cheese
1/2 cup celery, chopped
1 hard-cooked egg, chopped

Ingredients for Dressing:
3/4 cup mayonnaise
1 cup plain yogurt
2 tablespoons sugar
1 tablespoon honey mustard
1/8 teaspoon celery seed

Cook macaroni according to package directions; drain and rinse in cold water. In a large bowl, combine the macaroni, tomato, peas, cheese, celery, and egg. In a small bowl, combine the dressing ingredients. Pour over macaroni mixture and toss to coat. Refrigerate until serving.

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