Ingredients
- 1 pound dry macaroni pasta (or your favorite pasta for salad)
- 1 onion, diced (small yellow onion)
- 2 stalks celery (diced)
- 3 radish (extra large radishes, quartered and sliced)
- 1/2 cup red bell peppers (diced)
- 79 grams tomatoes (quartered, 10 grape tomatoes)
- FOR DRESSING
- 2/3 cup vinegar (rice vinegar)
- 3/4 cup sugar (or Splenda)
- 1 teaspoon granulated garlic
- 1 tablespoon black pepper
- 1 teaspoon sesame oil (toasted)
- 2 teaspoons grated gingerroot (fresh)
- 1 teaspoon celery seed
- 1/2 teaspoon salt
- 4 tablespoons low-sodium soy sauce (*very low sodium)
- 1/3 cup low-fat mayonnaise (or mayo substitute sandwich spread)
- 2 tablespoons yellow mustard
- 1/2 cup water, cold
- 1/4 cup olive oil
- GARNISH
- Flat-leaf parsley, chopped
How to Make
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Step 1: Cook pasta as directed on package. Drain in a colander and run under cold water till all cooled off. Continue to let drain.
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Step 2: Then put it in a large bowl along with the onions, celery, radishes, red bell peppers and tomatoes. If you like any other fresh crispy veggies, go ahead and add them.
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Step 3: In a blender, place all the ingredients for the dressing and puree till smooth. Pour over pasta and veggies as much as is needed to make to make it a little soupy. If there is any dressing left, just put it in a bottle and use for salad dressing. Mix into the pasta well and place in a container with a cover. Refrigerate several hours to allow all the flavors to meld into the pasta, stirring occasionally. If it seems a little dry, just pour in some more dressing and stir.
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Step 4: Plate and garnish with the parsley.
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Step 5: *For the very low sodium soy sauce, I use my own homemade without salt, listed in recipe #5145.
Tips & Variations
- Blender
We hope you enjoy this recipe!
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