Woman's Day, in the February 2013 issue, this Macaroni Salad is wonderfully filled with not only delicious ingredients, but it is beautiful! Eye candy! So, I had to twick it a bit and here is what I came up with...
Gluten-free Creamy Macaroni Salad Recipe
2 cups Gluten-Free Elbow Macaroni,
prepared according to package directions, drained.
4 large eggs, boiled, peeled and diced
1/2 cup fat-free sour cream
1 tablespoon honey mustard
1 tablespoon spicy brown mustard
3 tablespoons fresh lemon juice
fresh ground black pepper
1 stalk celery, chopped finely
1 red bell pepper, chopped finely
1 green bell pepper, chopped finely
1 jarred pimientos, finely diced, drained
1 onion, finely chopped
In a large mixing bowl, whisk together the sour cream, mustard,
lemon juice, salt, pepper.
Then add pasta and coat it well.
Fold in the eggs (you can omit the egg yolks if you wish), celery,
peppers, pimiento, and onions.
Although, Garrett has been known to eat it warm...
Fantastic day for a picnic...mid winter...=)