Macaroni Garden Salad Recipe

4.5 3 3
Macaroni Garden Salad Recipe
Macaroni Garden Salad Recipe photo by Taste of Home
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Macaroni Garden Salad Recipe

Read Reviews
4.5 3 3
Publisher Photo
Bonnie Sturgeon of Berwick, New Brunswick enjoys making this delightful salad during the summer. Tomato, cucumber and sweet red pepper are tossed with macaroni and herbs, then coated in a creamy fat-free mayonnaise dressing. Serve it as a light lunch or as a side dish with your favorite meat for supper.
MAKES:
2 servings
TOTAL TIME:
Prep: 20 min. + chilling
MAKES:
2 servings
TOTAL TIME:
Prep: 20 min. + chilling

Ingredients

  • 1 cup cooked elbow macaroni
  • 1 medium tomato, seeded and chopped
  • 1/2 cup chopped seeded cucumber
  • 1/2 cup chopped sweet red pepper
  • 2 tablespoons minced fresh basil
  • 1 tablespoon minced fresh parsley
  • 2 tablespoons fat-free mayonnaise
  • 2 teaspoons olive oil
  • 1 teaspoon balsamic vinegar
  • 1 garlic clove, minced
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper

Directions

In a bowl, combine the macaroni, tomato, cucumber, red pepper, basil and parsley. In a small bowl, whisk together the mayonnaise, oil, vinegar, garlic, salt and pepper until blended. Stir into macaroni mixture until coated. Cover and refrigerate for at least 2 hours. Yield: 2 servings.
Originally published as Macaroni Garden Salad in Light & Tasty August/September 2004, p62

Nutritional Facts

1-1/4 cups: 181 calories, 6g fat (1g saturated fat), 2mg cholesterol, 426mg sodium, 29g carbohydrate (0 sugars, 3g fiber), 5g protein. Diabetic Exchanges: 1-1/2 starch, 1 vegetable, 1 fat.

  • 1 cup cooked elbow macaroni
  • 1 medium tomato, seeded and chopped
  • 1/2 cup chopped seeded cucumber
  • 1/2 cup chopped sweet red pepper
  • 2 tablespoons minced fresh basil
  • 1 tablespoon minced fresh parsley
  • 2 tablespoons fat-free mayonnaise
  • 2 teaspoons olive oil
  • 1 teaspoon balsamic vinegar
  • 1 garlic clove, minced
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  1. In a bowl, combine the macaroni, tomato, cucumber, red pepper, basil and parsley. In a small bowl, whisk together the mayonnaise, oil, vinegar, garlic, salt and pepper until blended. Stir into macaroni mixture until coated. Cover and refrigerate for at least 2 hours. Yield: 2 servings.
Originally published as Macaroni Garden Salad in Light & Tasty August/September 2004, p62

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wrenjen523 User ID: 7407554 125970
Reviewed Dec. 30, 2013

"So I used the salad as a jumping off point. I don't use parsley in my food because I feel its a waste of my money, not because I don't like it. I don't get enough use out of the bunch to make it worth my purchase. I also added canadian bacon and turkey pepperoni and egg to make it a very solid meal. It was delicious, and the dressing, which I was a bit uncertain of at first turned out delicious. I also don't use fat free mayo or miracle whip because I dislike the taste."

MY REVIEW
cheriwinkle User ID: 1239361 140379
Reviewed Jul. 21, 2010

"This makes a good, fresh-tasting salad. Fresh basil is hard to get here, so I used dried basil-3/4 tsp. for 1 Tbs. fresh. I added some chopped red onion and used Miracle Whip Light instead of FF mayo - also added cubed ham to make this a meal salad."

MY REVIEW
lbailla1 User ID: 1814645 145883
Reviewed Oct. 12, 2009

"very good!"

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