Makes about 8 cups, enough for 12 side or 8 main-dish servings
Every cook's repertoire ought to contain a recipe for macaroni salad—it goes so well with barbecue and other spicy meat dishes, and makes a nice light lunch all by itself.
1 tablespoon Chef Paul Prudhomme's Vegetable Magic®
1 teaspoon dry mustard
3 cups dry elbow macaroni
1-1/2 cups nonfat mayonnaise
1/2 cup low-fat sour cream
1 (5-ounce) can evaporated skim milk
1 tablespoon tamari (see Note)
1/2 cup finely diced onions
1/2 cup finely diced green bell peppers
1/2 cup finely diced celery
1/2 cup finely diced carrots
1/2 cup finely chopped green cabbage
how to prepare
Combine the first 2 ingredients in a small bowl to make the seasoning mix.
Cook the macaroni according to package directions, rinse, drain, and set aside to cool. Place the mayonnaise, sour cream, and skim milk in a large bowl, and add the tamari and seasoning mix. Whip together until completely blended. Then add the cooled macaroni and all the remaining ingredients, and toss gently until well mixed.
Note: Tamari is a very rich, flavorful soy sauce, available in specialty markets and the international or ethnic food sections of many supermarkets. If you cannot find tamari where you shop, use any good quality soy sauce.