Pack a better picnic when you make a batch of our grain-free macaroni salad ahead of time. Made with KNOW Better Pasta Twists (or your favorite other KNOW Better Pasta shape) and a touch of KNOW Better Sweetener, our recipe is otherwise just like the classic macaroni salad you'll find in the grocery store. Feel free to adapt the mix-ins to suit your tastes: Don't like celery? Add some thawed frozen peas for color. Prefer to skip the red onion? Add a little extra bell pepper instead. Easy!
6 tablespoons sugar- and vegetable oil-free mayonnaise
2 tablespoons apple cider vinegar
1 tablespoon whole grain mustard
1 1/2 teaspoons KNOW Better Sweetener
Kosher or sea salt and freshly ground black pepper
1/4 cup finely diced red onion
6 ounces KNOW Better Pasta Twists or other chickpea pasta
1/2 cup finely diced peeled carrots
1/4 cup finely diced celery
1/4 cup finely diced red bell pepper
In a large bowl, whisk together the mayonnaise, vinegar, mustard, and sweetener. Season to taste with salt and pepper.
In a small bowl, cover the onion with water. Let soak while preparing the pasta.
Bring a medium pot of salted water to a boil over high heat. Add the pasta and carrots, reduce the heat to medium, and cook at a rapid simmer just until tender, about 3 minutes. Drain immediately and rinse under cold water until chilled. Drain well, then transfer to the bowl with the mayonnaise mixture.
Drain the onions then add to the bowl with the pasta, along with the celery and bell pepper. Mix well, then season to taste with additional salt and pepper. Let sit at room temperature for 1 hour before serving, or refrigerate, covered, for up to 12 hours. Bring to room temperature before serving.
Per Serving: 454 calories, 23 grams fat, 38 net carbs, 21 grams protein