Name: Deli macaroni salad
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 4
Ingredients: 450g macaroni; 180ml mayonnaise; 120g plain Greek yogurt or soured cream; 3 tbsp diced sweet pickled gherkins; 2 tbsp cider vinegar; 1 tbsp Dijon mustard; ¼ tsp sugar; 1 tsp each salt and pepper; 2 celery sticks finely diced; 1 medium red onion diced; 2 red or yellow peppers cored and diced; 150g frozen peas thawed; 3 tbsp finely chopped fresh dill; 3 tbsp finely chopped parsely

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Deli macaroni salad

Deli macaroni salad

Jennifer Joyce

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Serves 4

Easy

Prep: 30 mins

Cook: 10 mins

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This classic make-ahead salad is vegetarian, but the tangy dressing works well with tinned tuna, chopped ham or diced chicken, too. It'll keep chilled for up to a week, so it's ideal for packed lunches.

Low sugar

Vegetarian

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Ingredients

Nutrition

450g macaroni
180ml mayonnaise
120g plain Greek yogurt or soured cream
3 tbsp diced sweet pickled gherkins
2 tbsp cider vinegar
1 tbsp Dijon mustard
¼ tsp sugar
1 tsp each salt and pepper
2 celery sticks

finely diced
1 medium red onion

diced
2 red or yellow peppers

cored and diced
150g frozen peas

thawed
3 tbsp finely chopped fresh dill
3 tbsp finely chopped parsely

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Nutrition: per serving

kcal806
fat36g
saturates5g
carbs94g
sugars13g
fibre11g
protein20g
salt2.02g

Method

step 1

Boil the macaroni in salted water until al dente, about 6-7 mins. Drain and rinse under cold water.
step 2

Meanwhile, mix together the mayonnaise, yogurt, pickles, cider vinegar, mustard, sugar and the salt and pepper in a small bowl to make a dressing. Tip the pasta into a large mixing bowl and pour over the dressing. Mix well and taste for seasoning.
step 3

Add the remaining chopped vegetables, peas and herbs, along with any chopped protein you like, such as ham, tuna or chicken.

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