Veggie Macaroni Salad

Veggie Macaroni Salad Recipe

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Lynda Sweezey


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

Calories without meat:234 for 3/4 cups.

★★★★★ 1 vote
10 (3/4c. each)
25 Min
No-Cook or Other


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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
green onions, sliced


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

How to Make Veggie Macaroni Salad


  • 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.

Printable Recipe Card

About Veggie Macaroni Salad

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

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