Get the App

Recipes

Find a Recipe Blue Ribbon Recipes Pinch It!™ Feed Browse All Recipes

Editorial

Food Bites & Articles Videos What is a Blue Ribbon? Meet the Test Kitchen

Community

Member Recipes Groups Sweepstakes Contests Shopping

healtharoni salad

(1 RATING)
23 Pinches
Cmom02 avatar
Louisville, KY
Updated on Jul 14, 2013

I saved this recipe & some others from the pages of the Better Homes and Gardens magazine dated January 1980. I am going to add more macaroni to it & therefore more dressing. You can make it from the original or by trying my adjustments listed below.

prep time 1 Hr
cook time 15 Min
method Stove Top
yield 4 serving(s)

Ingredients

  • 2 cups red cabbage, shredded
  • 1/2 cup carrot, grated
  • 1/2 cup celery, diced
  • 1/2 cup cucumber, peeled and diced
  • 1/2 cup green bell pepper, diced
  • 1/2 cup radishes, julienne-cut
  • 1/4 cup green onion, sliced
  • 1 tablespoon fresh parsley, chopped
  • 1 cup elbow macaroni, cooked, rinsed with cold water, and drained, from 1/2 cup dry macaroni*
  • - lettuce leaves, optional
  • - * * * * * *
  • - dressing*
  • 1/2 cup low-fat cottage cheese
  • 1/4 cup low-fat plain yogurt
  • 1 tablespoon mayonnaise*
  • 3/4 teaspoon salt
  • 1/8 teaspoon pepper
  • - * * * * * *
  • - *change elbow macaroni to 1 1/2 cups cooked, rinsed with cold water, and drained, from 3/4 cup dry macaroni
  • - *may use light or low-fat mayo
  • - *addition of 2 tsp. minced garlic from jar to dressing
  • - *make another batch of dressing, using as much is needed for the addition of more macaroni; any leftovers can be refrigerated & used for a lettuce salad later by thinning dressing a little

How To Make healtharoni salad

  • Step 1
    In a large bowl, combine all vegetables including parsely. Cover tightly with plastic wrap, and refrigerate, until needed.
  • Step 2
    In a blender or food processor, combine dressing ingredients. Cover, and blend or process, until smooth. Put in a covered container, and into the refrigerator, until needed.
  • Step 3
    Cook 1/2 cup dry macaroni, per package directions, to make 1 cup of cooked macaroni (or cook 3/4 cup dry macaroni to make 1 1/2 cups cooked macaroni). Rinse with cold water and drain. Refrigerate, if not using right away.
  • Step 4
    Just before serving, toss vegetables and macaroni with dressing.
  • Step 5
    Serve on lettuce-lined platter, if desired. Makes 4 servings, about 130 calories each (from original recipe).(Calories from recipe with extra macaroni & dressing, unknown.)
  • Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

Discover More

Comment & Reviews

ADVERTISEMENT
Just A Pinch Sweepstakes