Healthy Macaroni Salad*

HEALTHY MACARONI SALAD:                  


  • People will ask you for the recipe – guaranteed.
  • You may want to add some extra cut-up purple onion, to taste, to make sure there’s adequate crunchiness.
  • We tried adding tomatoes but abandoned this attempt because of too much liquid.
  • Haven't tried this yet with garlic - would probably be good. 


  • 2 cups dry whole wheat macaroni, cooked (may add 1 teasp salt to the boiling water if desired)
    (makes 4 cups cooked)
  • 1/3 cup sliced olives.
  • 1 cup (or a tad less) cut-up red bell pepper
  • 1 cup cut-up *purple* onion    (don’t cut too small, for crunchiness)
  • 1/2 cup fresh parsley, coarsely chopped
  • Ground pepper to taste, about ¼ - 3/8ths teaspoon

  • OPTIONAL ADD-IN:   Mushroom pieces (sautéed in a non-stick pan without oil, adding vinegar when they begin to stick; when done add a little soy sauce or tamari).  You could use up to 1 cup cooked mushroom pieces, which results from about 2 uncooked portabello caps.  If adding mushrooms, olives may be omitted.


  • 2 TBSP tahini (sesame seed paste).
  • Tamari or soy sauce:  1 TBSP
  • Balsamic or white wine vinegar:  1 TBSP


Add cooked macaroni and other salad (not dressing) ingredients in a large bowl and toss.
In a small separate bowl mix the dressing ingredients.
Mix part of the dressing with the salad, and if desired, add the remaining dressing (depending on how much dressing you like).

Serve cold or at room temperature

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published this page in Quick Recipes 2016-04-09 19:11:20 -0400