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Vegetable Macaroni Salad

 Vegetable Macaroni Salad
“This salad is so easy and so versatile. Even the leftovers taste great the next day!” -Mary Kay Dillingham, Overland Park, Kansas
4 ServingsPrep/Total Time: 20 min.

Ingredients

  • 1 cup uncooked elbow macaroni
  • 1/2 cup mayonnaise
  • 1/4 cup sliced celery
  • 1/4 cup chopped pitted green olives
  • 1/4 cup sliced green onions
  • 1/4 cup shredded cheddar cheese
  • 2 tablespoons sliced radishes
  • 1 tablespoon minced fresh parsley
  • 1 tablespoon white vinegar
  • 1 teaspoon prepared mustard
  • 1/4 to 1/2 teaspoon salt
  • 1/4 teaspoon celery seed
  • Dash pepper

Directions

  • Cook macaroni according to package directions. Meanwhile, in a large
  • bowl, combine the remaining ingredients.
  • Drain macaroni and rinse in cold water. Add macaroni to mayonnaise
  • mixture; toss to coat. Chill until serving. Yield: 4 servings.
Nutritional Facts: 3/4 cup equals 314 calories, 26 g fat (5 g saturated fat), 18 mg cholesterol, 544 mg sodium, 16 g carbohydrate, 1 g fiber, 4 g protein.