May 15th, 2009 
My Health 
Okay, this one really isn’t hard and fast either… and as a disclaimer, I make this for my non-NT husband, using the NT Mayo and raw veggies to make myself feel better about serving him *gasp* white flour pasta. NT folks would need to find a more-NT type pasta (I use Dreamfields when I can find it cheap, don’t
like whole what pasta.) I prefer to use all organic, but don’t obsess over it if I don’t have it in the house. I’ll be more of a stickler about this when Trey starts to eat more of this type of thing…
Macaroni Salad
1/2 lb cooked elbow pasta (cooked al dente) cooled in the fridge
1 cup chopped celery
1/2 cup chopped green onion (green and white ends)
1 small red pepper, seeded and chopped
1 large carrot chopped fine (peeled if not organic) (optional)
10 green olives (could use home-brined if you have them) chopped coarsely
10 black olives (ditto above) chopped coarsely
1 tsp sea salt
1 tsp fresh cracked black pepper
NT Basic Mayo (recipe in book)
Mix everything together EXCEPT for the mayo. When all blended, add mayo to the consistency/goopey-ness your family likes. My hubby doesn’t like ‘slimy’ salad, so I only used about 2 tbsp. If I was going to eat it, I would have added another tablespoon.
If you like old fashioned pasta salad, you could also try adding a couple of hard boiled eggs, and some ground mustard to your mayo. I think that as Trey (my son, 9 months) gets older, I’ll use this recipe as an excuse for introducing color and texture (re: veggies) into his diet.
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