A low-carb twist to a favorite BBQ staple

Ingredients:
2 10-ounce boxes KETO Pasta Elbows
3/4 cup regular or light mayonnaise
1/3 cup diced onion
1 cup chopped celery
1 can water-packed tuna (optional)
Salt and pepper

Directions:
1. Cook pasta according to directions.

3. Rinse with cold water.

4. Combine remaining ingredients and mix well.

5. Add the pasta.

6. Cover and refrigerate for one hour before serving.

7. Makes six servings.

Per serving: 9g carbohydrates; 2g fiber; 32g protein

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