Calories: 121 Proteins: 3 Carbs: 15 Fibers: 2 Fats: 5 Serves: 6
1/2 pound macaroni, cavatappi, farfalle, or fusilli pasta
1/2 cup BetterBody Foods Avocado Oil Mayo Original
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1/2 cup sour cream
1 Tbsp dijon mustard
2 Tbsp apple cider vinegar
1 1/4 tsp salt
3/4 tsp onion powder
1/2 cup finely diced or grated carrots
1/2 cup finely diced celery
1/2 cup diced red, orange, or yellow bell pepper
3 finely sliced scallions, light and dark green parts
1. Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until tender (about 1 minute past al dente). Drain and let cool to room temperature.
2. Meanwhile, in a large bowl, whisk together the BetterBody Foods Avocado Oil Mayo Original, sour cream, agave, mustard, vinegar, salt, pepper, and onion powder.
3. Add the cooked pasta, carrots, celery, bell pepper, and scallions to the bowl and stir until evenly combined. Taste and adjust seasoning if necessary.
4. Serve the salad immediately or let it sit for up to an hour at room temperature before serving.(Remember that the dressing will thicken and get absorbed by the noodles as the salad sits.)
5. Enjoy your Macaroni Salad!
