Pasta Salad

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

  1. In a large bowl, combine cooked macaroni, carrots, celery, red pepper, green onions and parsley.
  2. To make the dressing whisk together mayonnaise, yogurt, Dijon mustard, vinegar, salt and pepper in a small bowl.
  3. 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.

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