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:
- 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.
- Prepare the vegetables:
- In a large bowl, combine the cherry tomatoes, cucumber, red bell pepper, red onion, shredded carrots, and parsley.
- Make the dressing:
- In a small bowl, whisk together the olive oil, lemon juice, apple cider vinegar, Dijon mustard, salt, and pepper.
- Assemble the salad:
- Add the cooled macaroni to the bowl with the vegetables.
- Pour the dressing over the salad and toss to combine.
- 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!
