Hi again friends!
It seems like I’ve been posting a lot of recipes utilizing canned beans or chick peas as a main source of protein in numerous recipes. It’s definitely a good alternative if you are wanting to plan a vegetarian friendly recipe; it also ties into an awesome low budget plus, for those who would like to save some money! For this recipe I switched up some ingredients, such as adding black beans (for protein) and cheddar, both completely optional.
Best!
Recipe obtained on pg. 24 from here: (All rights go to their respected owner)
|
Ingredients |
10 Servings |
20 Servings |
30 Servings |
|
Macaroni, cooked |
2 1⁄2 cups |
5 cups |
7 1⁄2 cups |
|
Carrots, peeled and grated |
2 |
4 |
6 |
|
Celery stalks, diced |
2 |
4 |
6 |
|
Red pepper, seeded and chopped |
1 |
2 |
3 |
|
Green onions, chopped |
4 |
8 |
12 |
|
Fresh parsley, chopped |
1⁄4 cup |
1⁄2 cup |
3⁄4 cup |
|
Mayonnaise, light |
3⁄4 cup |
1 1⁄2 cups |
2 1⁄4 cups |
|
Plain yogurt |
3⁄4 cup |
1 1⁄2 cups |
2 1⁄4 cups |
|
Dijon mustard |
1 Tbsp |
2 Tbsp |
3 Tbsp |
|
Vinegar |
1 Tbsp |
2 Tbsp |
3 Tbsp |
|
Salt |
1⁄4 tsp |
1⁄2 tsp |
3⁄4 tsp |
|
Pepper |
1⁄4 tsp |
1⁄2 tsp |
3⁄4 tsp |
- In a large bowl, combine cooked macaroni, carrots, celery, red pepper, green onions and parsley.
- To make the dressing whisk together mayonnaise, yogurt, Dijon mustard, vinegar, salt and pepper in a small bowl.
- Pour dressing over salad and toss gently.
Option:
To make this recipe a main course salad, add canned beans or tuna, grated or chopped cheese or pieces of meat or poultry.
Tip:
Choose whole-wheat pasta for more fibre.
