Simply Healthy Cooking

Tomato Sweet Onion Macaroni Salad
Serves 14 to 16 people ½ cup servings
Created on October 5, 2011

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1 Box of Whole Grain Elbow Macaroni
3 Stalks of Celery, chopped
1 quart of mini Heirloom Tomatoes, chopped (I used ¼ yellow, ¼ orange and ½ red tomatoes)
½ of a red onion finely minced
3 green onions, minced fine
½ cup of Fage Greek yogurt or Hellman’s mayonnaise (both ways is delicious)
2 tablespoons of Balsamic Vinegar
2 tablespoons of Olive Oil
½ cup of freshly minced parsley
Salt/Pepper to taste

Prepare the tomato relish in the morning if you can. This way the tomatoes have time to marinate with all the other seasonings. Trust me it is worth the wait.

Cut the mini Heirloom tomatoes into quarters and put in a glass bowl. Finely mince the red onion. You can use green onions or shallots if you want a milder taste. Add the Balsamic Vinegar, Olive Oil and season with salt and pepper. Mix well. Cover and marinate for about 3 to 4 hours. The juices from the tomatoes will develop and this will really flavor the macaroni salad.

Cook the elbow macaroni per the package directions. Rinse well and put in a bowl and set aside. Chop 3 stalks of celery and mince the green onions and parsley. Add to the cooked elbow macaroni. Add the tomato relish. Combine all the ingredients before adding the Greek yogurt or mayonnaise. Stir well. Serve with sandwiches or a fresh green salad.

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Filed under: Appetizer Recipes, Vegeterian Recipes | Tagged: Greek Yogurt, Green Onions, Onion, Pasta, Tomatoes |