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#WFD – Macaroni Salad
Toss the macaroni with mixed lettuce leaves and sprinkle with freshly chopped herbs if desired.
POLOKWANE – In terms of convenience, one can never go wrong with a pasta salad.
The most work you’d have to do is to boil the pasta and chop some veggies.
In this recipe, What’s for Dinner uses macaroni as their pasta choice, but you can use whichever pasta you enjoy most.
Ingredients
- 300g macaroni pasta
- 1 x KNORR Vegetable Stock Pot
- 250g mayonnaise
- 5ml grain mustard, whole
- 1 celery stalk, chopped
- 1 green pepper, chopped (seeded)
- ½ red onion, chopped
- 5ml parsley, chopped
- 2ml Robertsons Freshly Ground Black Pepper
- 150g mixed lettuce leaves
Method
- Cook the macaroni pasta in boiling water with a small dash of olive oil, drain and leave to cool down.
- In a large bowl, mix together the KNORR Vegetable Stock Pot, mayonnaise and mustard.
- Add celery, green pepper, red onion, chopped parsley and cooled macaroni. Combine well and season with ground black pepper. Toss the macaroni with mixed lettuce leaves and sprinkle with freshly chopped herbs if desired.
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