Macaroni Herb Salad

This macaroni herb salad is one of my favourite salad bowls. It’s light and filling at the same time, and most of all, pretty easy to whip up in those moments when you are hungry right as it’s lunch (or dinner) time. Often times when you think of macaroni pasta you think of macaroni & cheese. I’ll come back to this in an upcoming post as I have been working on a recipe for that too.

Now a few other ingredients I love to embrace in as many of my dishes as possible are herbs. Parsley, mint, cilantro and basil I use often. Rarely do I use them all together. In this dish the came together quite nicely to offer bursts of flavour, making this dish, light bright and airy. The goal is to continue find ways to make these herbs the star of the show and and not just the side attraction, or afterthought. For now, let’s get back to this macaroni herb salad.

Print Recipe

Serves: 2 Prep Time: 30 mins Cooking Time: 40 mins 40 mins Nutrition facts: 200 calories 20 grams fat

Ingredients

Salad
1 cup macaroni pasta, cooked (I used gluten free macaroni)
½ small red onion, diced
½ cup cherry tomatoes
½ cucumber, diced
¼ cup green olives, pitted
¼ cup black olives, pitted
¼ cup parsley, chopped
¼ cup cilantro, chopped
¼ cup basil, chopped
Small bunch of mint, chopped

Dressing
2 tbs lemon juice
2 tbs olive oil
1 tsp liquid sweetener (I used coconut nectar)
¼ tsp salt
¼ tsp black pepper

For the onions
2 tbs Apple Cider Vinegar

Instructions

• Cook the pasta according to instructions, drain and cool in a large bowl
• To remove the sharpness place in a small blow and pour in the apple cider vinegar and let it sit for 15 mins
• Prep all the ingredients for the salad as noted in the ingredients
• Mix all the ingredients for the dressing
• Mix in all the salad ingredients in with the cooled pasta
• Pour in the dressing and mix slowly (only use as much as you need)

Notes

Note: Excess dressing can be stored in the fridge for 2-3 days and used for other salads or grilled vegetables