This is perfect for a quick lunch or take to a BBQ as a side dish. Savory creamy macaroni salad, packed with protein, healthy fats, carbs and veggies.
Prep Time: 4 Minutes
Cook Time: 6 Minutes
Total Time: 10 Minutes
Servings: 8
Ingredients:
» 8.8oz’s Red Lentil Pasta (or rice macaroni pasta)
» 3 Medium Eggs
» 1/2-1 14oz can Black olives
» 6 Baby Dill Pickles
» 3 Small Sweet bell peppers
» 3 Green onion
» 1/3 Cup Plain Greek Yogurt (or Dairy free Plain Yogurt)
» ¼ Cup Stone Ground mustard
» ¼ tsp Black Pepper
» 1/8 tsp Himalayan Salt
» 1 Tbsp Hemp Seeds (Optional)
Directions:
Start pasta according to directions on the box.
Use pressure cooker or pot of bowling water to make hard bowled eggs. In pressure cooker add ½ cup water and cook eggs on high for 8 minutes. In bowling water cook eggs for 10-12 minutes.
Chop up peppers, green onion, olives and pickles.
Once pasta is done run under cold water, and when eggs are done run under cold water or put in ice bath and pill, chop eggs up.
In a large bowl add pasta and rest of ingredients you chopped up and hemp seeds if using, combine well.
Add in yogurt, mustard, black pepper and salt, mix all together.
Cooking Tips:
Do not over cook the pasta, we do not want mushy pasta, this is why you run it under cold water.
Macros per Serving:
Protein: g
Carbs: g
Fat: g
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