Veggie Macaroni Salad Recipe

5 10 11
Veggie Macaroni Salad Recipe
Veggie Macaroni Salad Recipe photo by Taste of Home
Publisher Photo

Veggie Macaroni Salad Recipe

Read Reviews
5 10 11
Publisher Photo
"When I bring this super salad to church dinners, there is usually nothing to take home," relates Lynn Cole of Sagle, Idaho. "Add 2 or 3 cups leftover turkey or chicken to create a filling main-dish salad," she suggests. "The dressing is so good that we use it on potato salads and even lettuce salads!"
MAKES:
10 servings
TOTAL TIME:
Prep: 35 min. + chilling
MAKES:
10 servings
TOTAL TIME:
Prep: 35 min. + chilling

Ingredients

  • 2 cups uncooked elbow macaroni
  • 1 large tomato, seeded and chopped
  • 1 cup frozen peas, thawed
  • 1/2 cup shredded reduced-fat cheddar cheese
  • 1/2 cup chopped celery
  • 1 hard-boiled large egg, chopped
  • 2 green onions, sliced
  • DRESSING:
  • 3/4 cup reduced-fat mayonnaise
  • 1 cup fat-free plain yogurt
  • 2 tablespoons sugar
  • 1 tablespoon prepared mustard
  • 1/8 teaspoon celery seed

Directions

Cook macaroni according to package directions; drain and rinse in cold water. In a large bowl, combine the macaroni, tomato, peas, cheese, celery, egg and onions. In a small bowl, combine the dressing ingredients. Pour over macaroni mixture and toss to coat. Refrigerate until serving. Yield: 10 servings.
Originally published as Veggie Macaroni Salad in Quick Cooking July/August 2002, p49

Nutritional Facts

3/4 cup: 234 calories, 8g fat (2g saturated fat), 31mg cholesterol, 246mg sodium, 32g carbohydrate (0 sugars, 2g fiber), 8g protein. Diabetic Exchanges: 2 starch, 1-1/2 fat.

  • 2 cups uncooked elbow macaroni
  • 1 large tomato, seeded and chopped
  • 1 cup frozen peas, thawed
  • 1/2 cup shredded reduced-fat cheddar cheese
  • 1/2 cup chopped celery
  • 1 hard-boiled large egg, chopped
  • 2 green onions, sliced
  • DRESSING:
  • 3/4 cup reduced-fat mayonnaise
  • 1 cup fat-free plain yogurt
  • 2 tablespoons sugar
  • 1 tablespoon prepared mustard
  • 1/8 teaspoon celery seed
  1. Cook macaroni according to package directions; drain and rinse in cold water. In a large bowl, combine the macaroni, tomato, peas, cheese, celery, egg and onions. In a small bowl, combine the dressing ingredients. Pour over macaroni mixture and toss to coat. Refrigerate until serving. Yield: 10 servings.
Originally published as Veggie Macaroni Salad in Quick Cooking July/August 2002, p49

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Reviews forVeggie Macaroni Salad

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DeliciouslyResourceful_Gina User ID: 4938423 265022
Reviewed Apr. 22, 2017

"This is really good and easy to make. I added an extra tablespoon of mustard and some salt and pepper just to suit our tastes, but it would still be very good as is."

MY REVIEW
theresahill User ID: 6140480 244998
Reviewed Mar. 6, 2016

"My family and I really enjoyed this recipe. Will definitely make it again!"

MY REVIEW
Ruffshse User ID: 4225266 112941
Reviewed Feb. 12, 2014 Edited Aug. 14, 2015

"just got done making this ,my son and i don't like macaroni salad ,but this we like .left out the egg and added a bit of shredded carrots ,salt,pepper and a bit more mustard , turned out great . will be making it again."

MY REVIEW
mmohler User ID: 2780522 35498
Reviewed Sep. 22, 2013

"My husband does NOT like macaroni salads..... but he liked THIS one! ! I made a big batch for a family gathering, and there wasn't any left. Yummy!"

MY REVIEW
cwbuff User ID: 441425 36271
Reviewed Sep. 11, 2011

"I tried this salad with lemon yogurt instead of plain, as I though it would make a good taste combination with the mustard, and it turned out great! This salad is very eye- catching with its colors. Very satisfying!"

MY REVIEW
gillettcookie User ID: 3422974 41462
Reviewed Mar. 12, 2011

"we make this for a summer -time meal... so easy and light and it doesn't heat up the house! thank you for another summer meal idea!"

MY REVIEW
sfarmer User ID: 1483647 205017
Reviewed Jul. 6, 2010

"Best macaroni salad I've ever made. I substituted shredded carrots for the celery and 1/4 cup red onions for the sliced green onions. The dressing is light and flavorful."

MY REVIEW
raphsmom User ID: 5167157 62948
Reviewed May. 19, 2010

"This was very good. I added an extra 2 tsps of prepared mustard and 2 1/2 tsps of salt once ready to be chilled. Very, very good."

MY REVIEW
bootscooter User ID: 1135429 135031
Reviewed Apr. 8, 2010

"This recipe was FANTASTIC! Loved it!"

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