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

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"When I bring this super salad to church dinners, there is usually nothing to take home," relates Lynn Cole of Sagle, Idaho. "Add 2 or 3 cups leftover turkey or chicken to create a filling main-dish salad," she suggests. "The dressing is so good that we use it on potato salads and even lettuce salads!"
TOTAL TIME: Prep: 35 min. + chilling
MAKES:10 servings
TOTAL TIME: Prep: 35 min. + chilling
MAKES: 10 servings


  • 2 cups uncooked elbow macaroni
  • 1 large tomato, seeded and chopped
  • 1 cup frozen peas, thawed
  • 1/2 cup shredded reduced-fat cheddar cheese
  • 1/2 cup chopped celery
  • 1 hard-cooked egg, chopped
  • 2 green onions, sliced
  • 3/4 cup reduced-fat mayonnaise
  • 1 cup fat-free plain yogurt
  • 2 tablespoons sugar
  • 1 tablespoon prepared mustard
  • 1/8 teaspoon celery seed

Nutritional Facts

3/4 cup: 234 calories, 8g fat (2g saturated fat), 31mg cholesterol, 246mg sodium, 32g carbohydrate (0g sugars, 2g fiber), 8g protein Diabetic Exchanges: 2 starch, 1 fat.


  1. Cook macaroni according to package directions; drain and rinse in cold water. In a large bowl, combine the macaroni, tomato, peas, cheese, celery, egg and onions.
  2. In a small bowl, combine the dressing ingredients. Pour over macaroni mixture and toss to coat. Refrigerate until serving. Yield: 10 servings.
Originally published as Veggie Macaroni Salad in Quick Cooking July/August 2002, p49

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theresahill 244998
Reviewed Mar. 6, 2016

"My family and I really enjoyed this recipe. Will definitely make it again!"

Ruffshse 112941
Reviewed Feb. 12, 2014 Edited Aug. 14, 2015

"just got done making this ,my son and i don't like macaroni salad ,but this we like .left out the egg and added a bit of shredded carrots ,salt,pepper and a bit more mustard , turned out great . will be making it again."

mmohler 35498
Reviewed Sep. 22, 2013

"My husband does NOT like macaroni salads..... but he liked THIS one! ! I made a big batch for a family gathering, and there wasn't any left. Yummy!"

cwbuff 36271
Reviewed Sep. 11, 2011

"I tried this salad with lemon yogurt instead of plain, as I though it would make a good taste combination with the mustard, and it turned out great! This salad is very eye- catching with its colors. Very satisfying!"

gillettcookie 41462
Reviewed Mar. 12, 2011

"we make this for a summer -time meal... so easy and light and it doesn't heat up the house! thank you for another summer meal idea!"

sfarmer 205017
Reviewed Jul. 6, 2010

"Best macaroni salad I've ever made. I substituted shredded carrots for the celery and 1/4 cup red onions for the sliced green onions. The dressing is light and flavorful."

raphsmom 62948
Reviewed May. 19, 2010

"This was very good. I added an extra 2 tsps of prepared mustard and 2 1/2 tsps of salt once ready to be chilled. Very, very good."

bootscooter 135031
Reviewed Apr. 8, 2010

"This recipe was FANTASTIC! Loved it!"

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