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Fruit and Veggie Macaroni Salad

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“I made this up to use up the extra apples growing on my tree. I wanted a light, slightly sweet, but nutritious macaroni salad that I could grab anytime from the fridge. To up the protein content, use quinoa elbow macaroni, or add diced tofu to the onion/pepper sautee step. Also, the sugar content can easily be reduced as the amount I give provides for quite a sweet tasting salad. You could even replace with something like Stevia crystals for a lower calorie count as well. Enjoy!”
READY IN:
25mins
SERVES:
10
YIELD:
1 cup
UNITS:
US

Ingredients Nutrition

Directions

  1. Prepare pasta according to package directions. Drain, rinse, and allow to cool to room temperature.
  2. Add olive oil to a skillet and saute the onions and peppers on high for 1 minute (or until edges of onion and peppers just start to brown), then lower the heat to low and allow to cook for an additional 4-5 minutes, stirring occasionally.
  3. Place the pasta in a very large bowl and add the onions and peppers, and all of the remaining ingredients, mixing after adding each one to blend them evenly through.
  4. Refrigerate, and enjoy!

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