All-American
Macaroni Salad

GERD DIETS

A winning strategy for heartburn sufferers is to eat higher fiber and lower fat foods. Some GERD (Gastroesophageal Reflux Disease) diets eliminate onions, garlic and pickles too – so they’re optional in this summertime potluck picnic classic. It’s easily doubled and perfect for a crowd.


NUTRITIONAL INFORMATION:
PER SERVING

Calories: 129
Total Fat 2.4 g
Satfat 0.5 g
Monofat 0.9 g
Polyfat 1 g
Protein 6 g
Carbohydrate  22 g
Fiber 2.2 g
Cholesterol 41 mg
Sodium 142 mg

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INGREDIENTS

3 hard-boiled eggs, higher omega-3 if available
2 cups dry whole wheat macaroni noodles
2 teaspoons parsley flakes or 2 tablespoons fresh, finely chopped parsley
¼ teaspoon salt
Freshly ground pepper to taste and as tolerated
3 tablespoons real or light mayonnaise
⅓ cup nonfat plain Greek yogurt (fat free sour cream can be substituted)
Optional Additions: (if tolerated):
3 green onions, white and part of greens finely chopped
¼ cup finely chopped celery
¼ cup finely chopped sweet or dill pickles


PREPARATION

1. Boil the noodles, following package directions, about 8 minutes. Drain in a colander,  rinse with cold water, and set aside to cool.

2. Place cooled noodles in a large serving bowl. Add parsley, salt and pepper to taste, and any optional additions that are well tolerated.

3. In a separate small bowl, blend mayonnaise and Greek yogurt, then stir into the pasta and other ingredients in the large serving bowl.

4. Peel eggs and cut in half. Discard half of the yolks, chop the remaining eggs and yolks and stir them into the pasta mix. Cover and place in refrigerator to cool. The flavor of the salad improves if you allow it to rest in the fridge overnight. 


Serves 8







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