Summer Macaroni Salad | The Wellness Kitchenista

Summer Macaroni Salad

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This recipe is like SUMMER in a BOWL!

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Make this Macaroni Salad in advance!

Ingredients:
- 1 lb pasta
- 2-3 stalks celery, diced small
- 2 -3 carrots, diced small
- 2 ears of corn, cooked
- 1 bell pepper, small diced
- ¼ cup green onion, diced small
- 1 ½ cups Byler’s Last of the Garden
- 1 cup plain yogurt
- ½ cup Byler’s Bread and Butter Relish
- Salt and pepper to taste
- Optional:
  1. 4 hard-boiled eggs, sliced
  2. 1 cup chickpeas
- Garnish (optional):
  - Green onions, sliced
  - Fresh parsley, chopped

Instructions:
- Start by boiling your water for pasta.
- While you do that, make your sauce for the macaroni salad.
- If using hard-boiled eggs and/or corn, prepare as needed.
- In a food processor, add Byler’s Last of the Garden and pulse to break up the pieces of veggies.
- Add yogurt, salt and pepper and pulse to combine.
- Check your water to see if it is ready to add your pasta to cook.
- *TIP* Cook the pasta al dente. I recommend 2-3 minutes less than the time on the package. I like to use fusilli or farfalle, but any smaller pasta will work!
- Set a timer for your pasta to ensure you don’t over cook it.
- As your pasta boils, chop your vegetables. They should all be in small, even pieces, about 1/4 inch in diameter.
- Add your vegetables to your bowl.
- Drain your pasta and add on top of the veggies in the bowl.
- Carefully pour your dressing over top of the ingredients.
- Toss to mix.
- Cover and refrigerate until you are ready to serve.
- Before serving, garnish with green onion and/or parsley.
- Make this pasta ahead of time – it actually tastes even better on the second or third day when all of the flavors have combined!
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Bon Appetit!

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Additionally, the products above are not recommended to or for you. These products are solely based off personal and individual preferences. These items are not to be considered nutrition or medical advice. Before trying these items, consult with your health care provider.