Macaroni Salad

3 Reviews
ADD YOUR REVIEW
Oxmoor House
Hands-on Time
8 Mins
Total Time
14 Mins
Yield
Serves 6 (serving size: 1/2 cup)
January 2013
RECIPE BY Oxmoor House

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

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

Nutritional Information

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

How to Make It

Step 1

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

Step 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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Ratings & Reviews

Huelin's Review

IzzyBizzy
May 17, 2013
N/A

gcatkids's Review

gcatkids
March 09, 2014
I added frozen peas to the boiling noodles the last couple of minutes. I may have added too much onion. Liked the crunchiness of the salad. Thought it might have needed a little more mayo. Will definitely be using this recipe as a base to build from

IzzyBizzy's Review

Huelin
April 20, 2013
Made this recipe exactly as written and thought it was great! Loved the fresh vegetables in it and the sweet and tangy dressing; not too much mayo. So much better than store bought. Will make again.
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