Show Subscription Form




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

Macaroni Garden Salad Recipe

Publisher Photo
Bonnie Sturgeon of Berwick, New Brunswick enjoys making this delightful salad during the summer. Tomato, cucumber and sweet red pepper are tossed with macaroni and herbs, then coated in a creamy fat-free mayonnaise dressing. Serve it as a light lunch or as a side dish with your favorite meat for supper.
TOTAL TIME: Prep: 20 min. + chilling
MAKES:2 servings
TOTAL TIME: Prep: 20 min. + chilling
MAKES: 2 servings

Ingredients

  • 1 cup cooked elbow macaroni
  • 1 medium tomato, seeded and chopped
  • 1/2 cup chopped seeded cucumber
  • 1/2 cup chopped sweet red pepper
  • 2 tablespoons minced fresh basil
  • 1 tablespoon minced fresh parsley
  • 2 tablespoons fat-free mayonnaise
  • 2 teaspoons olive oil
  • 1 teaspoon balsamic vinegar
  • 1 garlic clove, minced
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper

Nutritional Facts

One serving (1-1/4 cups) equals 181 calories, 6 g fat (1 g saturated fat), 2 mg cholesterol, 426 mg sodium, 29 g carbohydrate, 3 g fiber, 5 g protein. Diabetic Exchanges: 1-1/2 starch, 1 vegetable, 1 fat.

Directions

  1. In a bowl, combine the macaroni, tomato, cucumber, red pepper, basil and parsley. In a small bowl, whisk the mayonnaise, oil, vinegar, garlic, salt and pepper until blended. Pour over macaroni mixture and stir until coated. Cover and refrigerate for at least 2 hours. Yield: 2 servings.
Originally published as Macaroni Garden Salad in Light & Tasty August/September 2004, p62

Nutritional Facts

One serving (1-1/4 cups) equals 181 calories, 6 g fat (1 g saturated fat), 2 mg cholesterol, 426 mg sodium, 29 g carbohydrate, 3 g fiber, 5 g protein. Diabetic Exchanges: 1-1/2 starch, 1 vegetable, 1 fat.

Reviews for Macaroni Garden Salad

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Dec. 30, 2013

So I used the salad as a jumping off point. I don't use parsley in my food because I feel its a waste of my money, not because I don't like it. I don't get enough use out of the bunch to make it worth my purchase. I also added canadian bacon and turkey pepperoni and egg to make it a very solid meal. It was delicious, and the dressing, which I was a bit uncertain of at first turned out delicious. I also don't use fat free mayo or miracle whip because I dislike the taste.

MY REVIEW
Reviewed Jul. 21, 2010

This makes a good, fresh-tasting salad. Fresh basil is hard to get here, so I used dried basil-3/4 tsp. for 1 Tbs. fresh. I added some chopped red onion and used Miracle Whip Light instead of FF mayo - also added cubed ham to make this a meal salad.

MY REVIEW
Reviewed Oct. 12, 2009

very good!

Loading Image
Advertise with us
ADVERTISEMENT

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT