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

gcatkids's Review

IzzyBizzy
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

Huelin's Review

gcatkids
May 17, 2013
N/A

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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