24 Jul Microbiome Macaroni Salad
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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