July 7, 2016
It's National Macaroni Day and we couldn't pass the opportunity to share one of our delicious whole wheat macaroni recipes. Whole grains have more dietary fiber and nutrients than their refined white counterparts. Reach for whole wheat pasta at the store next time to try a new twist on a classic recipe favorite- macaroni salad!
Ingredients:
- 2 cups dry whole wheat macaroni pasta
- 1 cup plain yogurt
- 1 tablespoon chopped basil (or 1 teaspoon dried basil)
- 1 tablespoon olive oil
- 1 tablespoon balsamic vinegar
- 1 cup chopped zucchini
- 1 cup cherry tomatoes, cut in half
- 1 cup grated carrots
Directions:
- Bring a pot of water to boil.
- Add 1 teaspoon of salt and the 2 cups of dried macaroni. Allow water to return to a boil, stirring occasionally for 4 to 7 minutes to “al dente” texture, meaning still slightly firm.
- Drain pasta and place in the refrigerator until cool.
- While pasta is cooling, mix the dressing ingredients (yogurt, basil, olive oil, vinegar). Taste dressing, add salt if desired.
- Mix together the pasta, dressing, and cut veggies. Add additional vegetables for more variety if desired.
Eat it and enjoy the celebration!
Image sourced from the recipe site www.seriouseats.com