Sunday, March 3, 2013 | By: Rita Hutcheson-Cobbs

Gluten-free Creamy Macaroni Salad Recipe...

 Our son, Garrett, loves macaroni salad. However, the pre-packed deli style macaroni salads all come with heavy dressings and who knows what is really in them. Then most recipes have mayo or fatty creams or, like this one, reduced-fat products and that just doesn't work for the healthy lifestyle we have chosen for our family.

 At 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
kosher salt
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.
Serve cold....
Although, Garrett has been known to eat it warm...
Fantastic day for a picnic...mid winter...=)

Hugs, Rita

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