Eggless Macaroni Salad
Brunch, Vegetarian 0 comments

Eggless Macaroni Salad – with whatever you got !

Fridge Cleaning? You are hungry but takeout will take an hour? Consider this simple eggless macaroni salad with whatever you got.

My mum is very strict about wasting any ingredients. So whenever we got a few veggies (half of an onion, celery, pepper, carrots etc), she pressurizes (yep, you read that right!) me to make something with it. As you know, I am participating in #FridgeHunters Challenge to showcase 4 recipes using only ingredients I had left in my fridge. I always have a bottle of @hellmannsmayonnaise at my fridge. 

With that, I often make eggless macaroni salad (as we have two egg-allergic at home) with whatever protein we got at home (chicken, sausage, ham, egg, bacon etc). Another favorite dinner of us is Shrimp Roll whenever we have leftover dill and celery. It is cheaper and BETTER version of NE lobster roll.

These both dinners come under 20 minutes which is amazing when you already have a long busy day and don’t want to go grocery shopping or order takeout. 

Looking for other recipes under Fridge Hunters Challenge? You can find the shrimp salad recipe here.

Eggless Macaroni Salad
Macaroni Salad - with whatever you got !
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Macaroni Salad – with whatever you got !

Servings

4

servings
Prep time

30

minutes

Ingredients

  • ½ packet (8 oz) macaroni noodles, cooked according to package instructions

  • 4-6 sweet gherkins, finely diced about ½ cup

  • ½ Red, Yellow, Green Bell Pepper – finely diced about 1 cup or more

  • 1 stalk celery, finely diced about ⅓ cup or more

  • ½ large red onion, finely diced

  • ½ cup shredded carrots

  • Parsley, chopped to taste

  • Protein choices – hard boiled eggs, cooked chicken, ham, salami, sausage, bacon etc

  • Salad Dressing

  • Salad Dressing

  • ¾ cup mayonnaise (Hellman’s)

  • ¼ cup sour cream (or yogurt)

  • 2 tablespoons pickle juice

  • 1 tablespoon vinegar

  • 1 tablespoon honey

  • 2 teaspoons dijon mustard

  • ⅛ teaspoon ground garlic

  • salt and ground pepper to taste

Directions

  • You really don’t need an instructions to make this, hence I am sharing a few helpful tips.

Notes

  • You can prepare the macaroni a day or two before. After it is cooked, drain and rinse immediately with running tap water. Drizzle olive oil (or any oil) and gently stir to coat. This will prevent the noodles sticking together as they sit. If you are storing, store in a pyrex container with tight lid and store in a refrigerator.
  • You can also prepare the dressing before and store in refrigerator.
  • Macaroni Salad should be stored in a refrigerator before serving but you can eat immediately too. Who can resist, right?
  • About protein choices – you can use rotisserie or poached chicken if you don’t eat eggs. Bacon, Salami, Sausage is also good options.
  • I have used Hellman’s veganese spread to make this as my daughter and mom is egg-allergic. I chopped and served the eggs separately.
  • A few extra ideas You can also use spices like – curry powder
  • Feel free to use grape tomatoes if you have that in your fridge
  • Another great addition is – OLIVES!
  • You can make this with whatever you got at home.

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