Valentino's Macaroni Salad

mayonnaise

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt reduces calories while maintaining creaminess

hard-boiled eggs

🥗Healthier: tofu

💰Cheaper: chickpeas

Tofu provides a similar texture and protein content

sweet pickle relish

🥗Healthier: chopped cucumbers

💰Cheaper: diced apples

Chopped cucumbers add crunch with fewer calories

macaroni

🥗Healthier: whole wheat pasta

💰Cheaper: elbow macaroni

Whole wheat pasta adds fiber without losing the dish's essence

Boil a pot of water and add a little salt.

Add 8 oz of diini Bia pasta to the boiling water and stir.

Chop 2 teaspoons of yellow onion and add to a bowl.

Chop 1 rib of celery finely and add to the bowl with the onion.

Cube 2 oz of extra sharp cheddar cheese and add to the bowl with the onion and celery.

In a separate bowl, combine 1 cup of mayonnaise, 2 tablespoons of sweet relish, 2 tablespoons of half and half, 2 teaspoons of mustard, and 2 teaspoons of white sugar; mix together.

Add the cheese, onion, and celery mixture to the mayonnaise mixture and stir to combine.

Cover the sauce mixture and set aside while the pasta cooks.

Cook the pasta for 13 minutes, drain, and rinse under cold water until cool to the touch.

Pour 1/2 cup of half and half over the drained pasta and stir.

Refrigerate the pasta for at least 6 hours, stirring every hour to ensure even absorption of the half and half.

After 6 hours, add the sauce mixture to the pasta and mix well; adjust creaminess with more half and half if needed.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens