I love a fresh and light summer salad.  I actually prefer the non-creamy macaroni salads.  I made this for a Canada Day party and it got great reviews.  It makes a lot, this is a huge bowl, but you could easily half the recipe to serve a smaller crowd of 8-10 people.  In the original recipe, I actually added a bit of chopped & re-constituted sun-dried tomato (you might see a couple in the picture), but I actually think it didn’t need it at all, that’s why you won’t see it in the list of ingredients.

Summer Macaroni Salad (vinaigrette based) – gluten free, could also be dairy free

Makes 21 servings (21 cups)

Ingredients

2 pounds or 908 grams brown rice pasta elbows (or whatever elbow pasta you like – uncooked)
200 grams light feta cheese, cut into small cubes (approx 1/2 smaller container) *omit for dairy free
2 cups frozen or fresh corn kernels
2 cups red pepper, chopped
2 cups red onion, diced
1 cup fresh parsley, chopped

Dressing
1/2 cup apple cider vinegar
1/2 cup red wine vinegar (white wine vinegar or sherry vinegar could also work)
2 Tbsp dijon mustard (I used the non-grainy kind)
3 Tbsp olive oil
8 packets stevia (or 3-4 Tbsp sugar or substitute of choice)
1/2 tsp salt
1 tsp pepper

Directions

Cook pasta according to package directions.  Drain, rinse lightly with water.  Meanwhile, if using frozen corn kernels, run under hot water for a few minutes in a colander.  Chop required veggies and cube feta cheese.  Place cooked pasta and all the other ingredients (aside from the dressing) in a large bowl.

In a smaller bowl, whisk together all the dressing ingredients and pour over the macaroni and stir until combined.  Cover and refrigerate for at least 30-45 minutes until ready to serve.

Nutrition (per serving – 1 cup)   Calories: 300   Fat: 8.9 g   Carbs: 47 g   Fiber: 4.2 g   Sugars: 3.6 g   Sodium: 250 mg   Protein: 9.7 g