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Macaroni Salad

 Macaroni Salad
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.
8 ServingsPrep: 10 min. + chilling

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,

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Macaroni Salad (continued)

Nutritional Facts: 20 g carbohydrate, 3 g fiber, 6 g protein.