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Macaroni Salad Recipe

Macaroni Salad Recipe

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 YIELD:8 servings


  • 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


  • 1. 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. Yield: 8 servings.

Nutritional Facts

3/4 cup: 229 calories, 14g fat (2g saturated fat), 58mg cholesterol, 466mg sodium, 20g carbohydrate (4g sugars, 3g fiber), 6g protein.

Reviews for Macaroni Salad

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cooking Lori User ID: 7004772 134067
Reviewed Jul. 24, 2014

"Wasn't very good"

gkasey User ID: 118968 88186
Reviewed Aug. 2, 2013

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

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