Photo: Roberto Caruso
What's a picnic without a heaping helping of creamy macaroni salad? Our version comes together in a snap.
2 cups elbow macaroni
1/2 cup mayonnaise
1/2 cup plain yogurt
1 tbsp Dijon mustard
1/2 tsp ground curry powder
1/4 tsp salt
1 carrot, peeled and grated
1 celery stalk, very finely chopped
6 sweet pickles, very finely chopped
Cook pasta in a large pot of boiling water, following package directions but omitting salt, until tender, 7 to 8 min. Drain.
Stir mayo with yogurt, Dijon, curry powder and salt in a large bowl. Stir in pasta, carrot, celery and pickles. Season with fresh pepper. Refrigerate until ready to use.
Calories 476, Protein 11g, Carbohydrates 54g, Fat 24g, Fibre 3g, Sodium 516mg.
Originally published in the Today’s Parent June 2016 issue. Photo by Roberto Caruso.
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