Small Macaroni Salad

Ingredients

• Macaroni

  Dry, enriched

  1 cup elbow shaped or 105g

• Chickpeas

  Garbanzos, Canned - Great Value

  ½ cup or 130g

• Dressing & Sandwich Spread, Vegan

  Hellmann's

  4 tbsp or 56g

• Mustard

  Prepared, yellow

  2 tsp or 1 packet or 10g

• Pickle relish

  Sweet

  2 tbsp or 30g

• Celery

  Cooked, boiled, drained, with salt

  ¼ cup, diced or 38g

• Carrots

  Raw

  ¼ cup grated or 28g

• Onions

  Raw

  ¼ cup, chopped or 40g

• Garlic Powder

  Great Value

  ½ tsp or 2g

• Onion powder

  Spices

  ½ tsp or 1g

• Italian Seasoning

  Shoppers Value

  ½ tsp or 2g

• Salt

  Table

  ⅛ tsp or 0.8g

• Pepper

  Spices, black

  ⅛ tsp or 0.3g

Directions

1. Bring a medium pot of generously salted water to boil and while the water is trying to come to a boil. Open a can of chickpeas, drain, wash off, and place in a blender.... Blend just few seconds...you want it smooth but a little chunky. Then when the water on the stove comes to a boil... cook macaroni according to package instructions. While the noodles are cooking...you can clean and cut all of your veggies. When noodles are done, drain and set aside to cool completely. Stir occasionally to prevent the noodles from sticking together too badly.
2. In a medium bowl, combine all of the ingredients.... spices, pickles relishes, mayo, mustard, the noodles, and veggies and toss to coat. I sometimes add a few tsp of pickles juice in the macaroni salad to make the salad a little moist. Cover with plastic wrap and refrigerate until pasta is cool.
3. Once pasta is cooled, stir pasta into the dressing. Serve and enjoy!

Similar Foods

• Chickpea Macaroni Salad
• Classic Macaroni Salad
• Caesar Pasta Salad
• Lobster Salad
• Pasta Salad with Tomatoes and Zucchini
• Mexican Pasta Salad