I'm Making This Up As I Go Along Pasta Salad
|
Amount |
Measure |
Ingredient -- Preparation Method |
|
-------- |
------------ |
-------------------------------- |
|
8 |
ounces |
macaroni -- cooked & drained |
|
4 |
whole |
hard-boiled eggs -- chopped |
|
4 |
whole |
sweet pickles -- chopped |
|
2 |
ounces |
pimiento -- diced |
|
4 |
ounces |
black olives -- sliced |
|
1 |
medium |
sweet onion -- chopped |
|
3 |
tablespoons |
balsamic vinegar |
|
1 |
cup |
low-fat mayonnaise |
|
1/2 |
teaspoon |
seasoned salt |
|
1/2 |
teaspoon |
seasoned pepper |
|
1 |
tablespoon |
salad herbs * see note |
|
1 |
tablespoon |
Dijon mustard |
|
1/4 |
teaspoon |
paprika |
| Cook macaroni according to package instructions; drain, rinse in cold water. Place in large bowl along with eggs, pickles, olives, pimentos, and onion. |
| In a small bowl mix the vinegar, mayonnaise, salt, pepper, salad herbs,
paprika, and mustard. Pour over macaroni mixture and mix thoroughly. Chill for at least an hour.
Makes 8 servings. |
| * Note Use a combination of herbs that does not contain extra salt. I have used Lowry's Salad Herbs and currently I'm using Mrs. Dash Extra Spicy. |
| Per Serving: 265 Calories; 13g Fat (43.4% calories from fat); 7g Protein; 30g Carbohydrate; 2g Dietary Fiber; 116mg Cholesterol; 526mg Sodium. Exchanges: 1 1/2 Grain (Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 Fat; 1/2 Other Carbohydrates. |