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Frankiee Bush from Freedom, Indiana shares the recipe for this refreshing and creamy pasta salad. Chopped veggies give it crunch, and cherry tomatoes add vibrant color.
This recipe is:
Quick
Diabetic Friendly
Nutritional Facts 3/4 cup equals 107 calories, 2 g fat (trace saturated fat), 3 mg cholesterol, 408 mg sodium, 22 g carbohydrate, 2 g fiber, 3 g protein. Diabetic Exchanges: 1 starch, 1 vegetable.
Originally published as Macaroni Salad in Cooking for 2 Fall 2007, p55
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Reviewed on Sep. 01, 2011 by cookingofqueen
Make sure to add a couple of diced hard boiled eggs for flavor!
Reviewed on Aug. 25, 2011 by jmkasprak
I liked all the veggies in this macaroni salad, however the "dressing" if you can call it that, fell short. I made it earlier this evening, and just tasted it now that it's chilled, and it has no flavor at all.
Reviewed on Jun. 24, 2011 by kitzer
This NEEDS seasoning(s)!!!
Reviewed on Apr. 02, 2009 by notgourmet
Loved this salad. When I didn't have a cucumber, I substituted zucchini. I have also added onion and red pepper at times.
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