Name: Hawaiian Macaroni Salad Recipe
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 15.0
Cuisine: Gluten Free
Ingredients: 16 ounces gluten free fusilli pasta, or any gluten free 'shaped' pasta, boiled to package instructions; 1/2 cup reduced fat vegenaise; 12 carrots baby carrots, organic, peeled and chopped; 1 egg, hard-boiled; garlic salt, to taste; black pepper, freshly ground and to taste; 1/4-3/4 sweet onion, to taste, finely chopped

Hawaiian Macaroni Salad Recipe

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15 m 12 m 15 Servings

Ingredients

16 ounces Gluten Free Fusilli Pasta, or any gluten free 'shaped' pasta, boiled to package instructions
1/2 cup Reduced Fat Vegenaise
12 carrots Baby Carrots, organic, peeled and chopped
1 Egg, hard-boiled
Garlic Salt, to taste
Black Pepper, freshly ground and to taste
1/4-3/4 Sweet Onion, to taste, finely chopped

Directions

Boil noodles to desired doneness.
While noodles are boiling, chop carrots, hard-boiled egg and onions and combine in a medium-sized bowl.
Strain cooked noodles and cool in the the fridge for 5 minutes.
Add Vegenaise and mix well.
Add seasonings and mix well.

Notes

This recipe is a great addition to BBQ Chicken or on top of a green salad.
Also great for packed lunches, just make sure to refrigerate, as Vegenaise is perishable.