**Servings:** 4
**Time:**
- **Total Time:** 30 minutes
- **Preparation Time:** 15 minutes
- **Overnight Preparation Required:** No
- **Cooking Time:** 15 minutes
**Tools:**
- Induction stovetop
- Large pot
- Colander
- Mixing bowls
- Spoon
**Ingredients:**
**For the Salad:**
- 2 cups elbow macaroni
- 1 cup diced celery
- 1/2 cup diced red bell pepper
- 1/4 cup diced red onion
- 1/2 cup shredded carrots
- 1/2 cup diced cucumber
- 1/4 cup chopped fresh parsley
**For the Dressing:**
- 1 cup mayonnaise
- 2 tbsp apple cider vinegar
- 1 tbsp Dijon mustard
- 1 tbsp honey
- Salt and pepper to taste
**Instructions:**
1. **Cook Macaroni:**
- Bring a large pot of salted water to a boil on the induction stovetop.
- Add macaroni and cook according to the package instructions until al dente, about 8-10 minutes.
- Drain the macaroni in a colander and rinse under cold water to cool. Drain well.
2. **Prepare Vegetables:**
- While the macaroni is cooking, dice the celery, red bell pepper, red onion, cucumber, and shred the carrots. Chop the parsley.
3. **Make Dressing:**
- In a large mixing bowl, whisk together mayonnaise, apple cider vinegar, Dijon mustard, honey, salt, and pepper until well combined.
4. **Combine Salad:**
- Add the cooked and cooled macaroni, diced vegetables, and chopped parsley to the mixing bowl with the dressing.
- Toss gently to coat all ingredients evenly with the dressing.
5. **Chill and Serve:**
- Cover the salad and refrigerate for at least 1 hour before serving to allow the flavors to meld.
- Serve chilled and enjoy!
**Health Benefits:**
- Provides a good source of vitamins from the fresh vegetables
- Contains healthy fats from the mayonnaise
**Keywords:**
Salad, Macaroni, Induction Stovetop, Healthy, Quick and Easy, Fresh, Vegetables, Summer Dish, Picnic, Barbecue
This photorealistic illustration was created using advanced AI technology by DALL-E.
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