A Fiesta Macaroni Salad packed with healthy vegetables and drenched in a rice wine vinegar dressing.
4 cups cooked macaroni
2 cups seeded and chopped tomatoes
1 cup seeded and chopped cucumber
1/2 cup finely chopped red onion
1/2 cup finely chopped celery
1/2 cup finely chopped green bell pepper
1/2 cup finely chopped red bell pepper
1 cup rice wine vinegar
2 tablespoons minced black olives
1 bay leaf
1 teaspoon dried parsley
1/2 teaspoon dried thyme
1 clove garlic, minced
3 to 4 dashes Tabasco sauce
1/4 teaspoon ground black pepper
Combine all ingredients in a large bowl and mix well.
Cover and refrigerate for 4 to 8 hours to allow flavors to blend.
Remove bay leaf prior to serving.
Recipe makes 10 servings.
Serving size: 6 ounces
Did You Know?
Peppers consist mostly of water so the added bonus is they are low in calories. Colorful bell peppers add appetizing appeal as well as nutrition.
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