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“Macaroni” Salad

by Livestrong_Recipes  |  Jan 7, 2019

“Macaroni” Salad
Photo Credit: lovelymama/ adobe stock
  1. PREP
  2. 20 m
  • COOK
  • 05 m
  • 25 m

This is an updated, healthier take on old-school macaroni salad that you'll love.



  • 2 cups Squash, Summer, Crookneck And Straightneck
  • 1/2 tsp sea salt
  • 3 tbsp Organic Mayo
  • 1 tsp rice vinegar
  • 1/8 tsp paprika
  • 7 pieces Cornichons Gherkins
  • 1/2 cup roasted red bell pepper
  • 3 stalk scallion(s)
  • 4 Hard-Boiled Eggs


1 Slightly trim the ends of each squash. Cut each in half lengthwise. Using a 1/4 tsp. measuring spoon, gently scrape out the center edible seeds from each half, forming squash “boats.” Then cut each “boat” into thin (1/4”) slices crosswise to form “macaroni” shapes (Note: Use the edible squash seeds for other purpose, such as simmered in a soup.)
2 Bring a medium saucepan filled three-quarters with water to a boil over high heat. Add the “macaroni” squash and cook over high heat until just cooked through, yet still firm, about 3 to 4 minutes. Drain well, sprinkle with 1/4 tsp. of the salt, and chill. When fully chilled, drain again.
3 In a large bowl, whisk together the mayonnaise, vin¬egar, paprika, and 1⁄8 tsp. of the salt. Stir in the cornichons.
4 Add the chilled “macaroni” squash, roasted bell pepper, and scallions to the mayonnaise mixture and stir until well combined. Add the eggs and the remaining 1⁄4 teaspoon salt and gently stir until just combined.