Beet Macaroni Salad Recipe
- 1 package (7 ounces) shell macaroni, cooked and drained
- 1 package (10 ounces) frozen peas, cooked and drained
- 1/4 cup diced celery
- 1/4 cup chopped onion
- 2 cans (16 ounces each) diced beets, drained
- 1 cup mayonnaise
- Salt and pepper to taste
- 1. In a large bowl, combine all ingredients. Cover and refrigerate for several hours or overnight. Yield: 16 servings.
3/4 cup: 168 calories, 11g fat (2g saturated fat), 5mg cholesterol, 152mg sodium, 14g carbohydrate (3g sugars, 2g fiber), 3g protein.
Reviews for Beet Macaroni Salad
"This recipe is an "oldie but a goodie" (it came from my grandma) and has always been a family favorite!"