Saturday, September 3, 2011

Creamy Macaroni Salad

About 5 cups of cooked macaroni pasta, cooled
¼ cup slivered radishes
½ cup grape tomatoes, halved
1-4.25 oz can of sliced olives, drained
2 green onion sprigs, thinly sliced
2 Tbsp minced fresh parsley
2 Tbsp minced fresh cilantro

½ cup mayo
1 Tbsp vinegar
½ Tbsp mustard
1 tsp garlic powder
Salt and pepper, to taste

Cook pasta according to package directions; drain and cool. In the meanwhile, prepare the vegetables and make dressing.

In a small bowl, whisk ingredients for dressing together. Season with salt and pepper to taste.

Toss dressing with pasta until coated; mix in veggies.

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