Summer Pasta Salad #2
Adapted from
Country Women
6 servings
| 2 tbsp granulated sugar | 1 cup carrots, shredded | ||
| 1 tsp unbleached flour | 1 stalk celery, chopped | ||
| 5 tbsps water | 1/2 cup bell peppers, chopped | ||
| 4 1/2 tsps apple cider vinegar | 1/2 cup onions, chopped | ||
| 5 ozs elbow macaroni, cooked | 1 tbsp parsley | ||
| 3 tbsps light mayonnaise | 1 tsp salt | ||
| 2 tsps yellow mustard | 1/8 tsp black pepper | ||
| 3 whole hard-boiled eggs, chopped |
In a large saucepan, combine sugar and flour; gradually stir in water and vinegar until smooth. Bring to a mixture to boil. Cook and stir for two minutes or until thickened. Cool mixture completely. In a mixing bowl, combine sugar-flour mixture, cooked macaroni, mayonnaise, and mustard. Add eggs, celery, bell peppers, onions, parsley, salt, and black pepper; toss to coat. Cover and refrigerate for several hours before serving.
| Calories | 177 | %CFF | 21 % | |
| Total Fat | 4 g | Saturated Fat | 0.8 mg | |
| Protein | 7 g | Cholesterol | 106 g | |
| Carbohydrates | 25 g | Sodium | 527 mg | |
| Sugars | 8 g | Fiber | 2 g | |
|
3.5 WW Points | ||||
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Rated by 1 users (4.0)
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