Macaroni and Pineapple Salad


When one thinks low-cal, the first thing that comes to one’s mind is Salad. Salads are appetizing, crunchy, healthy and delicious. But salad does not always mean “greens” and “leaves”. Pasta and Macaroni salads are as popular across the world as the green salads. Prepared in a dressing of one’s choice, Pasta salads are eaten cold and can substitute a meal if one is not in a mood to eat anything heavy. Or, if one is on a diet. I use wholewheat Pasta/Macaroni in my salads to make them healthier. This particular Salad comes with juicy chunks of pineapples and is dressed in a mustard-honey dressing and herbs. Needless to say, it is high on health and tastes really great. Make it for yourself as an appetizer or serve it to your kids as a snack. They – and you – will love it! Here’s the recipe:


1 bowl whole wheat macaroni (boiled in salted water till al dente)
1/2 bowl pineapple chunks
2 tablespoons hung yoghurt
1 tablespoon cream cheese
1 teaspoon English mustard sauce
1 teaspoon honey
1/2 teaspoon mixed dried herbs (oregano, thyme, basil)
1/4 teaspoon freshly ground black pepper
Salt (to taste)
1/2 teaspoon olive oil


In a bowl, whisk together the hung yoghurt, cream cheese, mustard sauce, honey, olive oil, herbs, salt and pepper. Mix well. Fold in the boiled macaroni and pineapple chunks. Stir gently till the sauce coats the macaroni well. Add a tablespoon of water if your sauce is too thick. You can also add some pitted black olives, but since neither of us is too fond of olives, I have not used it in my salad (I have used finely chopped shallots just to add some color). Serve cold.

Eat, drink and be merry! 🙂


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