Light Macaroni Salad with Fresh Vegetables

Ingredients:

  • 2 cups elbow macaroni
  • 1 cup cherry tomatoes, halved
  • 1 cucumber, diced
  • 1 red bell pepper, diced
  • 1/2 red onion, finely chopped
  • 1/2 cup shredded carrots
  • 1/4 cup chopped fresh parsley
  • 1/4 cup olive oil
  • 2 tablespoons lemon juice
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon Dijon mustard
  • Salt and pepper to taste

Instructions:

  1. Cook the macaroni:
    • Bring a large pot of salted water to a boil.
    • Add the macaroni and cook according to the package instructions until al dente.
    • Drain the macaroni and rinse under cold water to cool. Set aside.
  2. Prepare the vegetables:
    • In a large bowl, combine the cherry tomatoes, cucumber, red bell pepper, red onion, shredded carrots, and parsley.
  3. Make the dressing:
    • In a small bowl, whisk together the olive oil, lemon juice, apple cider vinegar, Dijon mustard, salt, and pepper.
  4. Assemble the salad:
    • Add the cooled macaroni to the bowl with the vegetables.
    • Pour the dressing over the salad and toss to combine.
  5. Chill and serve:
    • Refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld.
    • Serve chilled and enjoy!

Feel free to customize this recipe by adding other fresh vegetables or herbs to suit your taste. Enjoy your light and refreshing macaroni salad!

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