Veggie Macaroni Salad Recipe

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Veggie Macaroni Salad

Lynda Sweezey

By
@mema5

You can add 2-3 cups leftover turkey or chicken to make a filling main dish.

Calories without meat:234 for 3/4 cups.

Rating:
★★★★★ 1 vote
Comments:
Serves:
10 (3/4c. each)
Prep:
25 Min
Method:
No-Cook or Other

Ingredients

2 c
uncooked macaroni
1 large
tomato, seeded and chopped
1 c
frozen peas, thawed
1/2 c
shredded reduced fat chedder cheese
1/2 c
chopped celery
1 large
hard cooked egg, chopped
2
green onions, sliced

DRESSING

3/4 c
reduced fat mayonnaise
1 c
fat free plain yogart
2 Tbsp
sugar
1 Tbsp
prepared mustard
1/8 tsp
celery seed

Step-By-Step

1Cook macaroni according to package directions;drain and rinse in cold water.
2In a large bowl,combine macaroni,tomato,peas,cheese,celery,egg and onions.
3In a small bowl,combine the dressing ingredients.
Pour over macaroni mixture and toss to coat.
Refrigerate until serving.

About this Recipe

Course/Dish: Chicken, Turkey, Other Salads, Salads
Main Ingredient: Pasta
Regional Style: American