Summery Macaroni Salad Recipe
4 cups cooked GF white rice or corn macaroni, slightly al dente, rinsed and drained (2 cups uncooked, half a 16 oz box of Ener-g Foods macaroni)
4 hard boiled eggs, sliced in half with yolks removed
1/4 cup minced red onion, soaked in cold water for at least 5 minutes, and drained
1/3 any of your favorite crunchy veggies (red pepper, green pepper, jicama, or cooked peas) minced *optional
1/2 cup prepared lowfat GF mayonnaise
1 or 2 tsp prepared GF mustard (I like Annie’s horseradish mustard)
1 1/2 teaspoons sugar
1 1/2 tablespoons apple cider vinegar
1/2 teaspoon kosher salt, plus more to taste
Freshly ground black pepper
Boil eggs, Prepare your pasta and other ingredients. Start the minced onion soaking in water to take off the edge. Meanwhile, stir all your dressing ingredients in a small bowl (mayo, mustard, sugar, vinegar, salt and pepper if you like). Add your hard boiled egg yolks and mush them into the dressing. Chop the remaining white parts of the egg. Put your rinsed, drained pasta in a large bowl, and add your egg white bits, drained minced red onion (you can reduce amount if you want a milder salad), and crunchy veggie bits. Mix thoroughly. Drizzle dressing over the salad, folding the ingredients together until it is evenly covered. You can let sit in a refrigerator for a few hours if you want the flavors to develop, or enjoy right away. Mmm, tasty.