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Veggie Macaroni Salad Recipe

Veggie Macaroni Salad Recipe

"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 YIELD:10 servings

Ingredients

  • 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
  • DRESSING:
  • 3/4 cup reduced-fat mayonnaise
  • 1 cup fat-free plain yogurt
  • 2 tablespoons sugar
  • 1 tablespoon prepared mustard
  • 1/8 teaspoon celery seed

Directions

  • 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.

Nutritional Facts

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

Reviews for Veggie Macaroni Salad

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MY REVIEW
Reviewed Mar. 6, 2016

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

MY REVIEW
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."

MY REVIEW
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!"

MY REVIEW
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!"

MY REVIEW
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!"

MY REVIEW
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."

MY REVIEW
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."

MY REVIEW
Reviewed Apr. 8, 2010

"This recipe was FANTASTIC! Loved it!"

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