veggie macaroni salad

Name: Veggie Macaroni Salad
Prep time: 25 min
Yield: 10
Cuisine: American
Ingredients: 2 cup(s) uncooked macaroni; 1 large tomato, seeded and chopped; 1 cup(s) frozen peas, thawed; 1/2 cup(s) shredded reduced fat chedder cheese; 1/2 cup(s) chopped celery; 1 large hard cooked egg, chopped; 2 - green onions, sliced; ## DRESSING; 3/4 cup(s) reduced fat mayonnaise; 1 cup(s) fat free plain yogart; 2 tablespoon(s) sugar; 1 tablespoon(s) prepared mustard; 1/8 teaspoon(s) celery seed

(1 RATING)

43 Pinches

Lynda Sweezey

Charlotte, MI

Updated on Jan 26, 2012

You can add 2-3 cups leftover turkey or chicken to make a filling main dish. Calories without meat:234 for 3/4 cups.

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prep time 25 Min

cook time

method No-Cook or Other

yield 10 (3/4c. each)

Ingredients

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

How To Make veggie macaroni salad

Step 1

Cook macaroni according to package directions;drain and rinse in cold water.

Step 2

In a large bowl,combine macaroni,tomato,peas,cheese,celery,egg and onions.
Step 3

In a small bowl,combine the dressing ingredients. Pour over macaroni mixture and toss to coat. Refrigerate until serving.
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