Simple Macaroni Salad

Name: Simple Macaroni Salad
Yield: serves 4
Ingredients: 4 ounces whole-grain shells or elbow macaroni; 2/3 cup Rocco’s Magnificent Mayonnaise (page 200) or store-bought low-fat mayonnaise, such as Hellmann’s Low-Fat Mayonnaise Dressing; 1 1/2 tablespoons smoked paprika; 1 medium carrot, shredded; 2 celery stalks, sliced thin on the diagonal; 1/2 red bell pepper, cut into small dice; 1/2 bunch scallions (white and green parts), sliced thin on the diagonal; Salt and freshly ground black pepper

December 9, 2011

A deli side-dish favorite, macaroni salad is a gimme on every table in America come summertime. Everyone has a favorite recipe—some contain ham, some peppers, some bacon, and some peas. But all contain high-fat mayonnaise and white pasta, a fundamentally bad combo. White pasta is replaced here with whole-wheat shells, and the high-fat mayo with low-fat mayo. I added a few bits and pieces, like smoked paprika, to give it some personality.

Recipe information

Yield
serves 4

Ingredients

4 ounces whole-grain shells or elbow macaroni

2/3 cup Rocco’s Magnificent Mayonnaise (page 200) or store-bought low-fat mayonnaise, such as Hellmann’s Low-Fat Mayonnaise Dressing

1 1/2 tablespoons smoked paprika

1 medium carrot, shredded

2 celery stalks, sliced thin on the diagonal

1/2 red bell pepper, cut into small dice

1/2 bunch scallions (white and green parts), sliced thin on the diagonal

Salt and freshly ground black pepper

Preparation

Step 1
Bring a large pot of salted water to a boil. Add the shells and cook according to the package directions, 6 to 9 minutes; drain. Rinse the pasta in cool water. Drain again and let it cool completely.
Step 2
Combine the mayonnaise and paprika in a large bowl. Add the cooled pasta and the carrot, celery, bell pepper, and scallions. Toss to combine. Season with salt and pepper to taste, if desired. Chill, covered, until cold, about 2 hours.
nutrition information
Step 3
Fat: 26g (before), 3.8g (after)
Step 4
Calories: 360 (before), 171 (after)
Step 5
Protein: 6g
Step 6
Carbohydrates: 30g
Step 7
Cholesterol: 8mg
Step 8
Fiber: 5g
Step 9
Sodium: 258mg

Now Eat This by Rocco DiSpirito. Copyright © 2010 by Rocco DiSpirito. Published by Random House Publishing Group. All Rights Reserved. Hailed as the "Leading Chef of his Generation" by Gourmet magazine, Rocco DiSpirito received the James Beard Award for his first cookbook, Flavor. He went on to author Rocco's Italian-American (2004), Rocco's Five Minute Flavor (2005), Rocco's Real-Life Recipes (2007), and Rocco Gets Real (2009). DiSpirito also starred in the Food Network series Melting Pot, the NBC hit reality series The Restaurant, and the A&E series Rocco Gets Real.

TagsSalad Macaroni Pasta American Paprika Herbs & Spices Side Lunch Dinner Dairy Free Nut Free Vegetarian Quick Easy Make Ahead Simmer Memorial Day Fourth of July Labor Day Summer Cookbooks

Recipe information

Ingredients

Preparation

Step 1

Step 2

nutrition information

Step 3

Step 4

Step 5

Step 6

Step 7

Step 8

Step 9

Recipe notes