Macaroni Salad with Vegetables and Pickles

Name: Macaroni Salad with Vegetables and Pickles
Total time: 30 min
Yield: 4 servings
Cuisine: Europe and North America
Ingredients: Macaroni 200g; bell pepper 1/2; celery 1 stalk; carrot 1; pickled cucumber 120g; pickle brine 60ml; boiled eggs, peeled, 2; shallot 1; Lean Mayo 10 tablespoons; sour cream 175g; white vinegar 1 tablespoon; Dijon yellow mustard 2 tablespoons; kOBE Monk Fruit Blend 2 teaspoons; salt 1/2 teaspoon; black pepper 1/2 teaspoon

International dishesSaladsEurope and North Americaabout 30 minutes

Macaroni salad with vegetables and pickles gives a cool bowl with the right balance of crunch and richness: macaroni with a little bite, crisp bell pepper and celery, and pickles whose gentle sourness cuts through the dressing. Lean Mayo mixed with sour cream and yellow mustard makes a dressing that is thick without being heavy.

The hardest part is the macaroni, which turns to mush once it is overcooked. The macaroni is boiled to just tender and rinsed under cold water at once, which stops the cooking and keeps it from sticking. The vegetables have to be completely dry, since any water thins the dressing and leaves a puddle in the bowl.

This batch weighs about 1.1kg, at roughly 97 calories per 100g.

Nutrition (this recipe makes 4 servings)

96.6kcal

2.6gprotein

8.1gfat

2.2gsugar

The sweetness here comes from kOBE Monk Fruit Blend. There is no added refined sugar.

Estimated from raw ingredients; the real numbers shift a little depending on how you cook and what you buy.

This batch makes 4 servings. This batch makes 4 servings. Divide it into 4 bowls or 4 boxes to take out, and keep them cold until it is time to eat.

Ingredients for the batch

Macaroni 200g
bell pepper 1/2
celery 1 stalk
carrot 1
pickled cucumber 120g
pickle brine 60ml
boiled eggs, peeled, 2
shallot 1
Lean Mayo 10 tablespoons
sour cream 175g
white vinegar 1 tablespoon
Dijon yellow mustard 2 tablespoons
kOBE Monk Fruit Blend 2 teaspoons
salt 1/2 teaspoon
black pepper 1/2 teaspoon

Method

Seed the bell pepper, dice it and blanch it for 2 minutes. Trim the celery and dice the stalk. Peel the carrot and dice it. Dice the shallot and soak it in vinegar for 5 minutes. Dice 120g pickled cucumber and chop 2 boiled eggs.
Boil 200g macaroni with salt for 5 to 10 minutes, stirring now and then so it does not stick, then rinse under cold water and drain.
For the dressing, put 10 tablespoons Lean Mayo, the pickled cucumber, 175g sour cream, 60ml pickle brine, 1 tablespoon white vinegar, 2 tablespoons Dijon yellow mustard, 2 teaspoons kOBE Monk Fruit Blend, 1/2 teaspoon salt and 1/2 teaspoon black pepper in a bowl and whisk together.
Put the vegetables and macaroni in a large bowl, add the dressing and the egg, and toss until combined.

Tips

Macaroni boiled to just tender and rinsed cold keeps its bite and holds up in the dressing.
Lean Mayo starts out loose, so 20 minutes in the fridge lets the dressing cling to the macaroni.
kOBE Monk Fruit Blend dissolves slowly, so whisk it into the dressing, wait 5 minutes and whisk again before it meets the macaroni.
Shallot soaked in vinegar for 5 minutes loses its sharpness and keeps its crunch.
The vegetables and macaroni have to be completely dry, or the bowl will weep within half an hour.
At least 30 minutes in the fridge before serving lets the flavors come together.

Need the monk fruit sugar or Lean Mayo?

These two are what kOBE cooks with in the recipe above. See the product page or send us a message.

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