Sign in

with Email

Reset password


Not a member?
Join now for FREE!

by Ingredient
Search

Easy Macaroni Salad

StarStarStarStarEmpty star

Your rating

Easy Macaroni Salad

Quick, easy and delicious salad, and everyone loves it.

 

Yield

6 servings

Prep

10 min

Cook

0 min

Ready

10 min
Low Cholesterol, Trans-fat Free

Ingredients

Amount Measure Ingredient Features
1 cup mayonnaise
or 2 tablespoons mayonnaise, 5 tablespoons of each low-fat sour cream and yogurt for a lighter but still creamy version
Camera
8 ounces pasta, elbow macaroni
drained, cooked, preferably whole wheat
Camera
2 tablespoons vinegar
Camera
1 cup celery
sliced
Camera
1 tablespoon prepared mustard
Camera
1 cup green bell peppers
chopped
Camera
1 teaspoon sugar
Camera
1 teaspoon salt
Camera
¼ cup onions
chopped
Camera
¼ teaspoon black pepper
Camera

Ingredients

Amount Measure Ingredient Features
237 ml mayonnaise
or 2 tablespoons mayonnaise, 5 tablespoons of each low-fat sour cream and yogurt for a lighter but still creamy version
Camera
231.2 ml/g pasta, elbow macaroni
drained, cooked, preferably whole wheat
Camera
3E+1 ml vinegar
Camera
237 ml celery
sliced
Camera
15 ml prepared mustard
Camera
237 ml green bell peppers
chopped
Camera
5 ml sugar
Camera
5 ml salt
Camera
59 ml onions
chopped
Camera
1.3 ml black pepper
Camera

Directions

Assemble your ingredients, get the macaroni cooking according to package directions and prep the vegetables.

Get together the ingredients.
Thinly slice the celery, dice the pepper, and chop the onion.

In a large bowl, stir mayonnaise, vinegar, mustard, sugar, salt, and pepper until smooth.

Add the mayonnaise.
Add the low-fat yogurt.
Add the sugar.
Add salt and freshly ground black pepper to taste and stir well.

Add macaroni, celery, green pepper, and onion, toss to coat well.

Add the cooked pasta and stir well.
Add the celery, bell pepper and onions into the bowl.

Cover.

Classic Macaroni Salad

Refrigerate at least two hours to blend flavors.



* not incl. in nutrient facts Arrow up button

Comments


LIMOM

I think you mean 1 cup of green pepper not black pepper:)

happyzhangbo

Thanks for your comment, just edited the recipe, and it should be 1 cup of chopped green bell pepper :)

lynn in ma

This is a standard "in-a-pinch" salad for me. I do, however, use less chopped green bell peppers (1/2 c.) and add some sliced stuffed Spanish olives. A also season with a bit of "BAM" to give it a little kick.

lynn in ma

I omit the tsp. of salt completely and instead throw in a few slice pimento-stuffed manzanilla olives. I also use honey dijon instead of the yellow mustard.

anonymous

Try this green bean/macaroni salad: Combine one large can French sliced Allen green beans, one medium red onion, thinly sliced in circles, one can sliced black olives, some green capers, few garlic cloves, crushed, and one half pound elbow macaroni, cooked according to directions and finally, one bottle of Newman's Own Family Style Italian Dressing. I think you will enjoy it. Do not remember where it came from. Maybe All - recipes. Gin Bell

 

 

Nutrition Facts

Serving Size 114g (4.0 oz)
Amount per Serving
Calories 23252% from fat
 % Daily Value *
Total Fat 14g 21%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 10mg 3%
Sodium 715mg 30%
Total Carbohydrate 8g 8%
Dietary Fiber 1g 6%
Sugars g
Protein 6g
Vitamin A 5% Vitamin C 35%
Calcium 2% Iron 3%
* based on a 2,000 calorie diet How is this calculated?
 

The Healthy Recipe

Health and nutrition news that’s easy to digest…
Rachael Ray's New Cooking Channel Show Helps Busy People Get Dinner on the Table

Rachael Ray's New Cooking Channel Show Helps Busy People Get Dinner on the Table

Rachael Ray’s latest show, Rachael Ray’s Week in a Day, puts her time-saving idea of “one day of cooking, five days of eating” into practice.

More breaking news

 

Email this recipe