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Veggie Macaroni Salad

 Veggie Macaroni Salad
"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!"
10 ServingsPrep: 35 min. + chilling

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

  • 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.
  • 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,

2 of 2

Veggie Macaroni Salad (continued)

Nutritional Facts: 32 g carbohydrate, 2 g fiber, 8 g protein. Diabetic Exchanges: 2 starch, 1-1/2 fat.