Macaroni Salad Recipe

Macaroni Salad Recipe photo by Taste of Home

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I live in an area that's hot and humid, so I'm always experimenting with new recipes to find a dish that is tasty and nutritious - and that I can make without turning on my oven.

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Macaroni Salad Recipe

Prep: 10 min. + chilling

Yield: 8 Servings

10 10

Ingredients

2 cups cooked elbow macaroni
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
2 hard-cooked eggs, chopped
1/2 cup chopped dill pickles
1/2 cup mayonnaise
1/2 cup applesauce
3 tablespoons chopped onion
3 tablespoons minced fresh parsley
3 tablespoons sliced ripe olives
1 tablespoon mustard seed
1 tablespoon pickle juice
1/2 teaspoon salt
1/4 teaspoon pepper
Pinch garlic powder
Lettuce leaves
Paprika

Directions

In a large bowl, combine the first 14 ingredients; toss to coat. Cover and refrigerate for 1-2 hours. Serve in a lettuce-lined bowl; sprinkle with paprika. Yield: 8 servings.

Nutritional Facts 1 serving (3/4 cup) equals 229 calories, 14 g fat (2 g saturated fat), 58 mg cholesterol, 466 mg sodium, 20 g carbohydrate, 3 g fiber, 6 g protein.

Originally published as Macaroni Salad in Country April/May 2003, p51