Saturday, March 31, 2012

Whole Wheat Macaroni Salad

1/2 lb whole wheat macaroni, cooked and cooled
1 hard boiled egg, chopped
1/3 cup mayonnaise
2 T spicy brown mustard
3 T sugar or honey
2 T apple cider vinegar
1/4 red onion, diced
1/4 red pepper, diced
2 T chopped fresh parsley
1/2 t garlic salt
salt and pepper

Mix all ingredients together. Season last with salt and pepper to taste. Chill for at least an hour before serving. This is a small batch and makes 4-6 servings, though it doubles well. It keeps in the fridge for several days and is great to take along on picnics or camping trips.

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