When I was growing up on Long Island, New York, my mother often asked me to walk four blocks to the local food and buy meat for lunch or salad. The shop owner knew me because his daughter was a friend of mine. “What do you taste?” he asked. My answer was always the same – macaroni salad. He would hand me a small plate of salad, a small spoon to eat with, and add “No charge”.

Since I loved the mayonnaise, and still do, I loved this salad elbow macaroni, tomato sauce, green pepper, and a bit ‘of celery. Many kids do not like celery because it has a strong flavor. The small amount of celery may be another reason why I loved it so much salad. Of course, the sympathy of the shop owner has influenced my opinion.

The old, tried and tested recipe for macaroni salad was pretty simple, the noodles with lots of mayonnaise. There are dozens, perhaps hundreds, of recipes on the Internet. The website of the Southern Food has published a recipe that includes eggs cooked. The website of the Food Network has published a recipe for the sauce made from sour cream. But these are not the recipes of my childhood. I wanted a healthier version of the classic creamy.

To learn more about macaroni salad I’ve checked some of my cookbooks. In the original “Joy of Cooking” author Irma S. And Marion Rombauer Becker Rambuer say the exact proportions for the salad “are important.” This is true to a certain extent. Add the vegetables too much for the recipe and you’ll run out of preparation. Salad and refrigerate for a couple of days tend to absorb the seasoning and add more may need to moisten it.

The summer makes me think of macaroni salad. In reality, I crave. Could I find a healthy version of the classic American? Yes Scan the recipe below and you will see that it contains more vegetable pasta. Using the pasta to cereal, mayonnaise, light and light Peppercorn Ranch Dressing also save on calories. Children will devour this Creamy Macaroni Salad with shredded Parmesan cheese. They may also ask for more!

Ingredients

2 cups elbow macaroni milti-grain, cooked
1 cup grape tomatoes, halved
1 cup green bell pepper, chopped
1 cup small carrots (directly from the package)
1 / 2 cup scallions (white and green parts), chopped
1 cup Parmesan cheese, shredded
1 / 2 cup light mayonnaise (or substitute fat-free mayonnaise)
1 / 2 cup light Parmesan Pepper Ranch salad dressing
1 tablespoon fat-free half and half
Salt to taste

Method

Cook elbow macaroni according to package directions until al dente is. Rinse with cold water, drain well and place in a large bowl. Add grape tomatoes, peppers, carrots, shallots and Parmesan cheese. In a bowl, stir together the mayonnaise and Parmesan Pepper Ranch Dressing. Thin with fat-free half and half. Pour the dressing over the salad and combine gently. Cover and refrigerate for at least 1 hour. Makes 6 servings.

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