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Creamy Macaroni Salad
When we grill, my mother asks me to make this creamy macaroni salad. To make it extra creamy, I like to keep a small amount of dressing separate and stir it in just before serving. —Carly Curtin, Ellicott City, Maryland
Ingredients
- 1 package (16 ounces) elbow macaroni
- 1 cup reduced-fat mayonnaise
- 3 to 4 tablespoons water or 2% milk
- 2 tablespoons red wine vinegar
- 1 tablespoon sugar
- 1-1/2 teaspoons salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon pepper
- 1 small sweet yellow, orange or red pepper, finely chopped
- 1 small green pepper, finely chopped
- 1 small onion, finely chopped
- 1 celery rib, finely chopped
- 2 tablespoons minced fresh parsley
Directions
- 1. Cook macaroni according to package directions. Drain; rinse with cold water and drain again.
- 2. In a small bowl, mix mayonnaise, water, vinegar, sugar and seasonings until blended. In a large bowl, combine macaroni, peppers, onion and celery. Add 1 cup dressing; toss gently to coat. Refrigerate, covered, until chilled, about 2 hours. Cover and refrigerate remaining dressing to add just before serving.
- 3. To serve, stir in reserved dressing. Sprinkle with parsley.
Nutrition Facts
3/4 cup: 160 calories, 6g fat (1g saturated fat), 5mg cholesterol, 320mg sodium, 24g carbohydrate (3g sugars, 1g fiber), 4g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.
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