A recipe from the Sneaky Kitchen
8 oz. small elbow macaroni, uncooked (Note #1)
salt as per pasta pkg. directions
2 medium carrots
1 large stalk of celery
1 cup of fresh or frozen peas
1/2 tsp sugar
1/4 cup raisins
1/2 tsp black pepper
1/2 tsp paprika
3/4 C.reduced fat mayonnaise or Miracle Whip (Note #2)
2 eggs (Note #3)
more paprika for garnish
Hard boil eggs; put in cold water to cool, cracking shells to make them easier to peel. When cooled, peel & rinse. Bring water to a boil, add salt & cook macaroni as per package directions.
Place raisins in a heat-proof bowl & ladle about 1/2 cup of the boiling water over them; leave them to soak & plump.
When macaroni is cooked, drain, cover with cold water to halt cooking process, drain again & continue until macaroni is cool. Set aside to drain..
Put sugar in the water in which you will cook the peas & cook in the microwave or on a stovetop until tender but not mushy. Drain peas & raisins.
Scrub & trim carrots & celery & shred finely. Immediately combine with the drained macaroni, mayonnaise, black pepper & paprika. Stir gently to coat all ingredients with mayonnaise. Add peas & raisins & fold to combine. Slice hard boiled eggs & distribute on top the salad. Sprinkle with paprika to garnish. Cover & chill until ready to serve. See variation (Note #4) to turn this into a main dish.
Note #1: For more nutrition & fiber, use whole wheat macaroni or enriched pasta with fiber & other added nutrients.
Note #2: Use reduced fat mayonnaise, or fat free if fat reduction is your priority.
Note #3: Eggs are optional. For a low-cholesterol diet, use only whites or omit eggs entirely. Note that egg yolks, while containing fat & cholesterol, are high in nutrients, too.
Note #4: To turn this salad into a main dish, add 1 can of drained tuna & 1 or 2 tablespoons of finely minced onion.