Ingredients
Scale
- 8 ounces whole-wheat elbow macaroni (about 2 cups)
- 1 cup chopped red bell pepper
- ½ cup thinly sliced celery
- 2 scallions, chopped
- 2 tablespoons chopped fresh parsley or cilantro
- 1 ripe medium avocado
- ¼ cup mayonnaise
- 2 tablespoons rice vinegar
- ¾ teaspoon salt
- ½ teaspoon dried minced garlic
- ¼ teaspoon ground pepper
Instructions
- Cook macaroni in a large pot of boiling water according to package directions.
- Drain, rinse with cold water, and drain again.
- Transfer macaroni to a large bowl.
- Add bell pepper, celery, scallions, and parsley (or cilantro).
- Halve avocado, remove pit, and scoop flesh into a mini food processor.
- Add mayonnaise, vinegar, salt, dried garlic, and pepper to the processor.
- Process until smooth.
- Pour the avocado dressing over the macaroni salad and stir until well coated.
Notes
- Store leftovers in an airtight container in the fridge for up to 3 days.
- For extra creaminess, add an extra tablespoon of mayonnaise.
- If you prefer a tangier taste, increase the amount of vinegar slightly.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No-Cook (after boiling pasta)
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 6g
- Protein: 7g
- Cholesterol: 5mg