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 time1 Hr
cook time15 Min
Ingredients For healtharoni salad
red cabbage, shredded
cucumber, peeled and diced
green bell pepper, diced
green onion, sliced
fresh parsley, chopped
elbow macaroni, cooked, rinsed with cold water, and drained, from 1/2 cup dry macaroni*
lettuce leaves, optional
* * * * * *
low-fat cottage cheese
low-fat plain yogurt
* * * * * *
*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
In a large bowl, combine all vegetables including parsely. Cover tightly with plastic wrap, and refrigerate, until needed.
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.
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.
Just before serving, toss vegetables and macaroni with dressing.
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.)
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