Protein-Packed Macaroni Salad


The after-Christmas blues leave us longing for beaches, summer picnics, and the shining sun… I’m about over winter and ready to spend my days in the warm outdoors!  Nothing beats the smell of freshly cut grass and hamburgers on the grill.  Today I decided to make a summertime-bbq essential – macaroni salad.  I think we eat some type of pasta salad with every barbeque we have!  I decided to play with the recipe and pack it with protein so I could take it as my lunch this week… maybe that way summer will arrive faster!  Hard-boiled eggs and chickpeas are tossed into a basic macaroni salad recipe to make it a more filling – and even tastier! – dish.  I will certainly look forward to eating lunch this week!  Enjoy!


Protein-Packed Macaroni Salad

Cook/prep time: 15 mins

Yields about 8 cups


  • 8 oz elbow macaroni
  • 1 red bell pepper, diced
  • 1 rib celery, diced
  • ½ medium yellow onion, diced
  • ¾ cup mayonnaise
  • ½ tsp mustard powder
  • ½ tsp celery seed
  • 1 tsp salt
  • 2 hard-boiled eggs, diced
  • 1 cup canned chickpeas, drained


  1. In a medium stockpot, bring 2 quarts of water to a boil. Add macaroni and cook until al dente, about 7-9 minutes.  Drain immediately and rinse with cold water until noodles are cool.
  2. In a large bowl, combine all ingredients including macaroni. Mix well.  Let sit for 15 minutes to allow noodles to absorb excess moisture.  Mix again and refrigerate until ready to serve.