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Macaroni Salad

I live in an area that's hot and humid, so I'm always experimenting with new recipes to find a dish that is tasty and nutritious - and that I can make without turning on my oven.
  • Total Time
    Prep: 10 min. + chilling
  • Makes
    8 servings

Ingredients

  • 2 cups cooked elbow macaroni
  • 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
  • 2 hard-boiled large eggs, chopped
  • 1/2 cup chopped dill pickles
  • 1/2 cup mayonnaise
  • 1/2 cup applesauce
  • 3 tablespoons chopped onion
  • 3 tablespoons minced fresh parsley
  • 3 tablespoons sliced ripe olives
  • 1 tablespoon mustard seed
  • 1 tablespoon pickle juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • Pinch garlic powder
  • Lettuce leaves
  • Paprika

Directions

  • In a large bowl, combine the first 14 ingredients; toss to coat. Cover and refrigerate for 1-2 hours. Serve in a lettuce-lined bowl; sprinkle with paprika.
Nutrition Facts
3/4 cup: 229 calories, 14g fat (2g saturated fat), 58mg cholesterol, 466mg sodium, 20g carbohydrate (4g sugars, 3g fiber), 6g protein.

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Reviews

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Average Rating:
  • cooking Lori
    Jul 24, 2014

    Wasn't very good

  • gkasey
    Aug 2, 2013

    This is sooo good. Threw out my other mac and cheese recipes.