Macaroni Salad

Cut back on the black pepper for a more kid-frendly version of this cookout staple.

Yield: Serves 6 (serving size: 1/2 cup)
Total:
Recipe from Oxmoor House

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Recipe Time

Hands On: 8 Minutes
Total: 14 Minutes

Nutritional Information

Amount per serving
  • Calories: 217
  • Fat: 15.3g
  • Saturated fat: 1.4g
  • Monounsaturated fat: 8.1g
  • Polyunsaturated fat: 4.3g
  • Protein: 2.9g
  • Carbohydrate: 17g
  • Fiber: 1.3g
  • Cholesterol: 7mg
  • Iron: 0.8mg
  • Sodium: 242mg
  • Calcium: 13mg

Ingredients

  • 1 cup (4 ounces) uncooked elbow macaroni
  • 1/2 cup canola mayonnaise
  • 1 tablespoon cider vinegar
  • 1 1/2 teaspoons sugar
  • 3/4 teaspoon dry mustard
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon salt
  • 1/3 cup thinly sliced celery
  • 1/3 cup finely chopped red bell pepper
  • 1/4 cup finely chopped red onion
  • 1/4 cup grated carrot
  • 1 tablespoon chopped fresh chives

Preparation

  1. 1. Cook pasta according to package directions, omitting salt and fat; drain.
  2. 2. Combine mayonnaise and next 5 ingredients (through salt), stirring with a whisk. Stir in cooked pasta, celery, and remaining ingredients. Cover and store in refrigerator up to 3 days.
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