A colorful Low Carb Macaroni Salad.
Macaroni Salad is perfect for your next barbecue or picnic. This Macaroni Salad is colorful and it has a little crunch from the Celery and Green Pepper and a little zing from the Dill. This dish makes a great side with Chicken, Beef or even Fish.
LOW CARB MACARONI SALAD
Ingredients:
- 1 (8 oz.) Package Elbow Macaroni, (I use Great Low Carb Bread Co. brand)
- 1 & 1/2 Cups Mayo w/olive oil
- 1/4 Cup Half & Half
- 2 Tablespoons Dill Relish
- 3 Hard Boiled Eggs, peeled and diced
- 2 Stalks of Celery, diced
- 1/2 Cup Green Onion, diced
- 1/2 Cup Green Pepper, diced
- 1 (4 oz.) Jar Diced Pimentos, drained
- 1/2 Tablespoon Freshly Ground Black Pepper
- 2 Teaspoons Pink Himalayan Salt
- 1 Teaspoon Garlic Powder
Directions:
1. In a small bowl, whisk together the Mayo, Half & Half, Pepper, Pink Salt, Garlic Powder and Dill Relish. Set aside.
2. Cook Pasta according to package directions except, cook the Pasta twice as long as the package states. I find most Low Carb Pastas take much longer to cook to get to al dente than the package states. Just test it as it cooks. I usually start cooking it 10 minutes, test it, then add another 10-15 minutes to get the proper al dente consistency.
3. While the Pasta is cooking, add the Pimentos, Hard Boiled Eggs, Green Pepper, Celery and Green Onions into a large bowl.
4. Once the Pasta is done, drain it and run cold water over it to stop the cooking process and to cool the Macaroni.
5. Transfer the Macaroni into the bowl with the veggies. Pour the dressing into the same bowl and fold everything together ensuring everything is coated.
6. Cover the Macaroni Salad and refrigerate the Macaroni Salad for at least 2 hours. I usually make this in the morning, then refrigerate it until dinner time. This allows the flavors to marry and the Salad to be chilled. Stir again just before serving.
Store any leftovers in the refrigerator.
Recipe by: Low Carb Livin’
*Net Carbs is not officially recognized or agreed upon by nutrition experts. It is not possible to calculate net carbs with complete precision therefore I do not give a carb count for my recipes. My recipes are labeled low carb because I use what I feel are low carb ingredients. My recipes can be put in an online Carb calculator but consider the results to be an estimate*
