Macaroni Garden Salad
Total TimePrep: 20 min. + chilling
- 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
- In a bowl, combine the macaroni, tomato, cucumber, red pepper, basil and parsley. In a small bowl, whisk the mayonnaise, oil, vinegar, garlic, salt and pepper until blended. Pour over macaroni mixture and stir until coated. Cover and refrigerate for at least 2 hours.
Nutrition Facts1-1/4 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.
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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.
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.
Oct 12, 2009