Deli-Style Macaroni Salad

For me, macaroni salad just screams “HELLO SUMMER!” It’s hard not to imagine summer barbecues and lounging by the pool when I’m making (and eating) this delish mac salad. I’m partial to a sweet, tangy, creamy, deli-style macaroni salads, and this one definitely hits the spot! It’s perfect to take on your next picnic, serve at a BBQ or enjoy on a hot summer’s night.

3/4 pounds of dry macaroni pasta
1 cup lowfat mayonnaise
1 tablespoons whole grain mustard
2 tablespoons agave nectar
2 tablespoons apple cider vinegar
salt and pepper to taste
1/2 cup grated carrot
2 tablespoons chopped sweet gherkins or pickle relish

Cook the macaroni as per the directions on the box, in salty water. Drain and rinse the macaroni until it’s cooled. Place the macaroni in a bowl, then cover and refrigerate it for 2-3 hours, until it’s nice and cold.

While the macaroni cools, mix up the dressing by combining the mayo, mustard, vinegar, agave, and salt and pepper to taste. Refrigerate the dressing, until you’re ready to serve.

When you’re ready to serve, combine the macaroni with the sauce, and then add in the grated carrots and chopped pickles.

Combine, then serve immediately.

Deli-Style Macaroni Salad

Print recipe

Meal type Side Dish

Misc Serve Cold

Occasion Barbecue

Ingredients

3/4lb dry macaroni pasta
1 cup lowfat mayo
1 tablespoon whole grain mustard
2 tablespoons agave nectar
2 tablespoons apple cider vinegar
1/2 cup grated carrot
2 tablespoons chopped sweet pickles or pickle relish
salt and pepper to taste
3/4lb dry macaroni pasta
1 cup lowfat mayo
1 tablespoon whole grain mustard
2 tablespoons agave nectar
2 tablespoons apple cider vinegar
1/2 cup grated carrot
2 tablespoons chopped sweet pickles or pickle relish
salt and pepper to taste

Directions

1. Cook the macaroni as per the directions on the box, in heavily salted water. Drain and rinse the macaroni until it's cooled. Place the macaroni in a bowl, and refrigerate for 2-3 hours, until it's very cold.

2. While the macaroni cools, mix up the dressing by combining the mayo, mustard, vinegar, agave, and salt and pepper to taste. Refrigerate the dressing, until you're ready to serve.

3. When you're ready to serve, combine the macaroni with the sauce, and then add in the grated carrots and chopped pickles. Combine, then serve immediately.