Macaroni Salad

Macaroni Salad Recipe
Oxmoor House
Cut back on the black pepper for a more kid-frendly version of this cookout staple.

Yield:

Serves 6 (serving size: 1/2 cup)

Recipe from

Recipe Time

Hands-on: 8 Minutes
Total: 14 Minutes

Nutritional Information

Calories 217
Fat 15.3 g
Satfat 1.4 g
Monofat 8.1 g
Polyfat 4.3 g
Protein 2.9 g
Carbohydrate 17 g
Fiber 1.3 g
Cholesterol 7 mg
Iron 0.8 mg
Sodium 242 mg
Calcium 13 mg

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. Cook pasta according to package directions, omitting salt and fat; drain.

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.

Note:

Cooking Light Crave!

January 2013
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