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Macaroni Salad Recipe

Macaroni Salad Recipe

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.
TOTAL TIME: Prep: 10 min. + chilling YIELD:8 servings

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

  • 1. 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.