It's time to get Real. Pure. Natural. Real.

Fiesta Macaroni Salad

Republished with permission from, Natural Health and Alternative Medicine Newsletter, March 26, 2004

Sevres 6-8 

4 cups uncooked macaroni
2 1/2 cups chopped and seeded tomatoes
1 cup finely chopped red onion
1 cup finely chopped cucumber
1/2 cup finely chopped celery
1/2 cup finely chopped green bell pepper
1/2 cup finely chopped red bell pepper
3 tablespoons cider vinegar
2 tablespoons finely chopped black olives
1 bay leaf
1 teaspoon dried parsley
1/2 teaspoon dried thyme
1 clove garlic, minced
3-4 dashes hot sauce
1/4 teaspoon ground black pepper
  1. Cook pasta according to package directions.
  2. Drain and rinse well under cold water until pasta is cooled.
  3. Combine pasta and remaining ingredients in medium bowl and mix well.
  4. Cover and refrigerate 4 hours.
  5. Remove bayleaf, mix well and serve.

Serving Size: 6 ounces
Nutrients per serving:
Calories: 136
Total fat: 2 grams
Saturated fat: less than 1 gram
Cholesterol: 0 mg
Sodium: 114 mg
Carbohydrate: 27 grams
Protein: 5 grams
Dietary fiber: 3 grams

Nuts Seeds Healthy Snacks Flours - Baking Mixes Natural Sweeteners Dried Fruit
Appetizers Beverages Breads and Spreads Breakfast Chef Suzy Singh Desserts Dressings, Sauces, and Dips Entrees - Seafood Entrees - Meat Entrees - Vegan and Vegetarian Fruits and Vegetables Gluten-Free Nuts and Snacks Salads Side Dishes
Better Stevia Real Tea Living NOW Ellyndale Foods