Everyone loves pasta salad, right? Sometimes, I even eat it as my main meal, even though it’s intended as a side dish for most people. That’s why I love this recipe; I can eat a plate of this stuff without feeling guilty.

I’ll tell you why: there are so many nutritional ingredients in here, like tons of vegetables, olive oil, and apple cider vinegar. Did you know that olive oil good for the heart, and apple cider vinegar is good for the digestive system? I never knew pasta salad could get any better, but now I’m going to have to make this recipe every week!

 

Ingredients:

12 oz. cooked and drained elbow macaroni
1 small red onion – finely chopped
2 stalks celery – finely sliced
2 medium Roma tomatoes – skinned, seeded and finely diced
2 cups baby spinach leaves – finely chopped
Olive oil
Cider vinegar
1 TBS mayo
Salt

 

Instructions:

Place the pasta and the veggies in a large bowl. Drizzle with olive oil – enough to coat all the pasta. Season with salt and cider vinegar to taste. I like mine tangy. Add the mayo and toss well until everything is combined well. Serve!

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Quick Tip: Add the apple cider vinegar about ½ teaspoon at a time, so you don’t over do it.

Recipe and image courtesy of: The Frugal Chef