Macaroni salad is sort of like green bean casserole—relegated to a certain season, but equally delicious all year round. My husband Ed and I had our parents over to eat last night, and the theme we chose was Summertime Cookout. Winter has its bleak spots, and a reminder of the warmth to come sounded like the perfect late-February anecdote.

I tried to incorporate healthy elements—like light mayo, rice pasta, protein-rich black-eyed peas and colorful veggies—into this notoriously fatty side dish. The result was just what I was hoping for: a creamy yet tangy pasta with just the right amount of crunch.

INGREDIENTS

• 16 oz. gluten free pasta I recommend Tinkyada Brown Rice Elbow Pasta)

• 1/2 c. sour cream

• 1 c. light mayo

• 2 T. salsa verde

• 1 T. red wine vinegar

• 1 T. rice vinegar

• 3 t. sugar

• 2 t. dijon mustard

• 1/2 t. garlic powder

• 1/2 t. onion powder

• 1 T. finely chopped cilantro

• 1 - 15.8 oz. can black-eyed peas

• 1 t. Frank’s RedHot Sauce

• 1 T. mild pepper rings, diced

• 1 red bell pepper, diced

• 1/2 red onion, diced

• 2-3 celery ribs, diced

• Salt & pepper

STEPS

1) Cook the pasta according to package directions. Dump into a colander and rinse well with cold water. Add to a large bowl.

2) Combine the sour cream, mayo, salsa verde, vinegars, sugar, dijon mustard, garlic powder, onion powder and hot sauce in a separate bowl. Season well with salt and pepper and mix well.

3) Dice the veggies, including the cilantro and black-eyed peas, and add to the bowl with the pasta. Use a spatula to scrape the dressing onto the pasta. Toss well to combine. Chill and serve.