Description
A refreshing bog mac pasta salad featuring a blend of flavors and textures.
Ingredients
Scale
- 8 oz macaroni pasta
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 cup red onion, finely chopped
- 1/2 cup bell pepper, diced
- 1/4 cup fresh parsley, chopped
- 1/2 cup mayonnaise
- 2 tbsp apple cider vinegar
- 1 tsp Dijon mustard
- Salt and pepper to taste
Instructions
- Cook the macaroni pasta according to package instructions. Drain and rinse under cold water.
- In a large bowl, combine the cooled pasta, cherry tomatoes, cucumber, red onion, bell pepper, and parsley.
- In a separate bowl, whisk together the mayonnaise, apple cider vinegar, and Dijon mustard.
- Pour the dressing over the pasta mixture and toss to combine.
- Season with salt and pepper to taste.
- Chill in the refrigerator for at least 30 minutes before serving.
Notes
- For added protein, consider mixing in diced cooked chicken or chickpeas.
- Substitute Greek yogurt for mayonnaise for a lighter option.
- Garnish with extra parsley for presentation.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 15mg
Keywords: bog mac pasta salad, pasta salad, vegetarian salad