Tuesday, August 19, 2014

Summer Macaroni Salad (vinaigrette based)

A few weeks ago, I was invited to a BBQ. I immediately thought to myself "oh no what I am going to eat there?" I didn't want to offend anyone by not eating, but I didn't want to ruin my plan of eating as clean as I possibly could. I didn't want to derail all the success I was having. 

So what's a girl to do? I offered to bring food with me to help out :) Of course they said yes...I mean what host would say no? 

I started with a side dish. Something clean, light and healthy. I decided on Macaroni Salad!

You could of course make this gluten free, and also dairy free

Makes 21 servings (21 cups)


2 pounds brown rice pasta elbows (or whatever whole grain, or gluten free pasta you like – uncooked)

2 cups light feta cheese, cut into small cubes (approx 1/2 smaller container) *omit for dairy free

2 cups frozen or fresh corn kernels

2 cups red & green pepper, chopped

2 cups red & yellow onion, diced

1 cup fresh parsley, chopped

1/2 cup apple cider vinegar

1/2 cup red wine vinegar (white wine vinegar or sherry vinegar could also work)

2 Tbsp dijon mustard (I used the whole grain kind)

3 Tbsp olive oil8 packets stevia

1/2 tsp sea salt

1 tsp pepper

(*Note - i used whole grain penne pasta - so because it was larger pasta I doubled the corn, peppers, onion, and ingredients for the dressing)


Cook pasta according to package directions. Drain, rinse lightly with water. Meanwhile, if using frozen corn kernels, run under hot water for a few minutes in a colander. Chop required veggies and cube feta cheese. Place cooked pasta and all the other ingredients (aside from the dressing) in a large bowl.

In a smaller bowl, whisk together all the dressing ingredients and pour over the macaroni and stir until combined. Cover and refrigerate for at least 30-45 minutes until ready to serve.