Garden Macaroni Salad Recipe

5 1
Garden Macaroni Salad Recipe
Garden Macaroni Salad Recipe photo by Taste of Home
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Garden Macaroni Salad Recipe

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5 1
Publisher Photo
Mustard and dill give this colorful salad a wonderful flavor, different from other pasta salads.
MAKES:
8 servings
TOTAL TIME:
Prep: 30 min. + chilling
MAKES:
8 servings
TOTAL TIME:
Prep: 30 min. + chilling

Ingredients

  • 1 cup uncooked elbow macaroni
  • 1 cup fresh broccoli florets
  • 1 small onion, chopped
  • 1 medium carrot, thinly sliced
  • 1/2 cup chopped peeled cucumber
  • 1/2 cup frozen peas, thawed
  • 1/2 cup sliced radishes
  • 4 ounces Swiss cheese, cubed
  • 1 cup mayonnaise
  • 2 tablespoons prepared mustard
  • 1 tablespoon sugar
  • 4-1/2 teaspoons snipped fresh dill or 1-1/2 teaspoons dill weed

Directions

Cook macaroni according to package directions; drain and rinse in cold water. In a large bowl, combine the macaroni, broccoli, onion, carrot, cucumber, peas, radishes and cheese.
In a small bowl, combine the mayonnaise, mustard, sugar and dill. Pour over macaroni mixture; toss to coat. Cover and refrigerate for at least 2 hours before serving. Yield: 8 servings.
Originally published as Garden Macaroni Salad in Country Extra March 2007, p49

Nutritional Facts

3/4 cup: 314 calories, 26g fat (6g saturated fat), 23mg cholesterol, 247mg sodium, 13g carbohydrate (4g sugars, 2g fiber), 6g protein.

  • 1 cup uncooked elbow macaroni
  • 1 cup fresh broccoli florets
  • 1 small onion, chopped
  • 1 medium carrot, thinly sliced
  • 1/2 cup chopped peeled cucumber
  • 1/2 cup frozen peas, thawed
  • 1/2 cup sliced radishes
  • 4 ounces Swiss cheese, cubed
  • 1 cup mayonnaise
  • 2 tablespoons prepared mustard
  • 1 tablespoon sugar
  • 4-1/2 teaspoons snipped fresh dill or 1-1/2 teaspoons dill weed
  1. Cook macaroni according to package directions; drain and rinse in cold water. In a large bowl, combine the macaroni, broccoli, onion, carrot, cucumber, peas, radishes and cheese.
  2. In a small bowl, combine the mayonnaise, mustard, sugar and dill. Pour over macaroni mixture; toss to coat. Cover and refrigerate for at least 2 hours before serving. Yield: 8 servings.
Originally published as Garden Macaroni Salad in Country Extra March 2007, p49

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