Crunchy Macaroni Salad Wblack Beans Recipes

Steps:

• Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions. Drain and set aside.
• Meanwhile, bring another large pot of salted water to a boil, add the sugar snap peas, return to a boil, and cook for 3 to 5 minutes, until crisp tender. Lift the sugar snap peas from the water with a slotted spoon and immerse them in a bowl of ice water. Drain.
• For the dressing, whisk together the vegetable oil, rice wine vinegar, soy sauce, sesame oil, honey, garlic, ginger, 2 tablespoons sesame seeds and peanut butter in a medium bowl.
• Combine the spaghetti, sugar snap peas, peppers and scallions in a large bowl. Pour the dressing over the spaghetti mixture. Add the remaining 1 tablespoon of sesame seeds and the parsley and toss together.

Steps:

• Cook macaroni according to package directions. Meanwhile, in a large bowl, combine the remaining ingredients. Drain macaroni and rinse in cold water. Add to bean mixture and toss to coat. Cover and refrigerate for 1-2 hours. Serve with a slotted spoon.

Steps:

• I used creamettes macaroni for this recipe, and cooked it to the firm stage for 7 minutes. PLEASE NOTE THAT YOU MAY WANT TO USE LESS MAYO AND GREEK YOGURT THAN I DID, IT IS A MATTER OF PREFERENCE &TASTE. I cooked the entire box but reserved the other half for a recipe I will post later.
• Add the yogurt, chive, mayo, splenda, black pepper,granulated garlic, horseradish & Di Jon mustard to a medium size bowl and stir until blended together.
• Drain the roasted red peppers. Then wash and rinse the black beans.
• Chop the red onions. Add to bowl of salad dressing.
• Chop the roasted red peppers, and add as well as the rinsed and drained black beans to the bowl.
• For more crunchy texture I added 3 stalks of chopped celery and the gherkin pickles chopped. Blend into the salad dressing mixture, then stir in the Macaroni, and stir to mix. Since this was my first time creating this recipe, I measured the chopped veggies to see how much I had, and I had 4 cups of chopped veggies, I was aiming for at least 4 cups to minimize the carbs from the macaroni.
• Add the chopped boiled eggs, chop into the size you prefer, I prefer larger chunks of eggs. Gently stir together and refrigerate at least 2 hours or longer to allow the flavors to blend together. The flavors will intensify the longer they sit in the fridge.
• To serve, Cut a medium size Tomato into 6 or 8 wedges, but not all the way through and fill with macaroni salad. Top with additional chive and roasted red peppers if desired, or serve plain. The tomato is optional.