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Veggie Macaroni Salad Recipe

Veggie Macaroni Salad Recipe photo by Taste of Home

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"When I bring this super salad to church dinners, there is usually nothing to take home," relates Lynn Cole of Sagle, Idaho. "Add 2 or 3 cups leftover turkey or chicken to create a filling main-dish salad," she suggests. "The dressing is so good that we use it on potato salads and even lettuce salads!"

This recipe is:

Diabetic Friendly

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Veggie Macaroni Salad Recipe

Prep: 35 min. + chilling

Yield: 10 Servings

35 35

Ingredients

2 cups uncooked elbow macaroni
1 large tomato, seeded and chopped
1 cup frozen peas, thawed
1/2 cup shredded reduced-fat cheddar cheese
1/2 cup chopped celery
1 hard-cooked egg, chopped
2 green onions, sliced
DRESSING:
3/4 cup reduced-fat mayonnaise
1 cup fat-free plain yogurt
2 tablespoons sugar
1 tablespoon prepared mustard
1/8 teaspoon celery seed

Directions

Cook macaroni according to package directions; drain and rinse in cold water. In a large bowl, combine the macaroni, tomato, peas, cheese, celery, egg and onions.
In a small bowl, combine the dressing ingredients. Pour over macaroni mixture and toss to coat. Refrigerate until serving. Yield: 10 servings.

Nutritional Analysis: One 3/4-cup serving equals 234 calories, 8 g fat (2 g saturated fat), 31 mg cholesterol, 246 mg sodium, 32 g carbohydrate, 2 g fiber, 8 g protein. Diabetic Exchanges: 2 starch, 1-1/2 fat.

Originally published as Veggie Macaroni Salad in Quick Cooking July/August 2002, p49

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Veggie Macaroni Salad

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Reviewed on Sep. 11, 2011 by cwbuff

I tried this salad with lemon yogurt instead of plain, as I though it would make a good taste combination with the mustard, and it turned out great! This salad is very eye- catching with its colors. Very satisfying!

Reviewed on Mar. 12, 2011 by gillettcookie

we make this for a summer -time meal... so easy and light and it doesn't heat up the house! thank you for another summer meal idea!

Reviewed on Jul. 06, 2010 by sfarmer

Best macaroni salad I've ever made. I substituted shredded carrots for the celery and 1/4 cup red onions for the sliced green onions. The dressing is light and flavorful.