Ingredients
Scale
- 8 ounces whole-wheat elbow macaroni (about 2 cups)
- 1 cup chopped red bell pepper
- 1/2 cup thinly sliced celery
- 2 scallions, chopped
- 2 tablespoons chopped fresh parsley or cilantro
- 1 ripe medium avocado
- 1/4 cup mayonnaise
- 2 tablespoons rice vinegar
- 3/4 teaspoon salt
- 1/2 teaspoon dried minced garlic
- 1/4 teaspoon ground pepper
Instructions
- Cook the macaroni in a large pot of boiling water following the package directions. Drain, rinse with cold water, then drain again. Transfer to a large bowl.
- Add the red bell pepper, celery, scallions, and parsley or cilantro to the bowl with the macaroni. Toss to combine.
- Halve the avocado, remove the pit, and scoop the flesh into a mini food processor.
- Add the mayonnaise, rice vinegar, salt, dried minced garlic, and ground pepper to the food processor. Process until the mixture is completely smooth.
- Pour the avocado dressing over the macaroni and vegetables. Stir until everything is evenly coated.
- Serve right away or refrigerate until ready to eat.
Notes
- Use a ripe avocado for the smoothest dressing. It should give slightly when pressed.
- If you make this ahead, press plastic wrap directly onto the surface of the salad to slow browning.
- You can swap the mayonnaise for a vegan mayo to keep the dish dairy-free.
- Rice vinegar keeps the dressing mild. Do not substitute with a stronger vinegar like white or apple cider.
- Store leftovers in an airtight container in the fridge for up to one day.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiling
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: about 1 cup
- Calories: 280
- Sugar: 3g
- Sodium: 370mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 6g
- Protein: 7g
- Cholesterol: 5mg