[vc_row css=”.vc_custom_1434367571074{margin-bottom: 55px !important;}”][vc_column][vc_column_text]I basically live off of cold salads during the summer and soups in the winter …fall and spring are more tricky.

There’s no better way to increase your health and wellness by packing a bunch of healthful ingredients into a salad or soup and with our busy schedule I love having something whipped up and ready to go for those last minute trips to the pool or a friends house.

Here is my adaptation of a classic “macaroni salad.”  I used to live on grocery store macaroni salad (the kind that leaves that nasty coating on the inside of your mouth and smells faintly like burnt pennies) so this is definitely a step up from that!

Feel free to share and ENJOY!

Emily’s Macaroni Salad

Gluten Free / Dairy Free

Nielsen Integrative Nutrition LLC

Shopping list:

Weekly Trip	Pantry Items
GF shell or elbow noodles.  I like these because they are high fiber, protein and iron. Eggs Fresh dill Sweet onion	Fermented pickles (regular dill pickles are ok just not as super for your microbiome) Canned tuna (in water) Avocado mayo Cayenne powder Colored salt Fresh pepper

 

Quantity	Ingredient	Style / Form
2	Eggs	Hardboiled and sliced
1	Can of tuna	In water, check for sourcing and BPA free
3 Tbs	Sweet onion	Minced
16oz	GF pasta shells / macaroni noodles
¼ C + 4 Tbs	Pickle juice (separated)
1 C	Avocado mayo
2 Tbs	Fresh dill	Minced
1-2 pinches	Cayenne pepper powder
To taste	Salt and pepper
½ C	Dill pickles	Diced  small

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