Chef Wendell mixes up summer macaroni salad

INDIANAPOLIS (WISH) — Summer picnic season has arrived and it’s time to get back into the kitchen. Everyone loves creamy summer-picnic macaroni salad, especially the kids.

However, like many pre-made grocery picnic foods loaded with chemical preservatives, it can be a bit on the unhealthy side so Chef Wendell is tweaking the all-time American classic so everyone can still enjoy the familiar flavor with added garden nutrition with less fatty mayonnaise, trans-fats and white flour. I love it and so does the family. It’s light and still offers the flavor you crave. You’ll feel good about feeding it to your family. Set back and enjoy the compliments and Gr8 Health.

4 servings

Pasta:

1 cup Barilla Plus elbow macaroni (or whole wheat and quinoa pasta)

4 cups of water

Salad:

½ unpeeled cucumber, diced

2 hard-boiled eggs

½ cup grated cheddar soy cheese or low-fat dairy

½ cup celery, washed and diced

½ cup frozen or fresh peas

½ cup carrot, washed and diced (Unpeeled)

½ cup Veganese brand mayo (Grapeseed)-no trans-fats, please

1 Tbsp. fresh lemon juice

1 Tbsp. ground flax or chia seed

Himalayan salt and pepper to taste

Handful of cherry tomatoes, halved (Garnish)

Chopped Parsley for added nutrition (Garnish)

• Prepare the veggies.

• Cook pasta according to directions, rinse and drain and keep warm. Place in mixing bowl.

• Add lemon juice to warm pasta and toss. It will be absorbed into the pasta.

• Now add the remaining ingredients and mayonnaise and gently mix.

• Garnish with halved cherry tomatoes and serve air-temp or chilled.