Vegetarian-style Filipino Macaroni Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 c. uncooked elbow macaroni noodles1 c.- 1.5 c. mayonnaise1/2 -1 c. diced Morningstar Farms Chicken Strips meal starter (12 average pieces)1 celery stalk (diced for crunchiness, minced otherwise)2 tbsps. finely minced red onion2 hard-boiled eggs, peeled and chopped1 15 oz. can pineapple tidbits, drained1/4 c. sweet pickle relish, drained1/2-3/4 c. diced cheddar cheese (Shredded is fine)1 small carrot, peeled and cut into thin matchsticks (blanched )a handful or two of raisinssalt and pepper to taste
1. Drain the pineapples and pickle relish overnight in the refrigerator ( if out of time, squeeze out the juices instead).
2. Cook your macaroni according to package directions.
3. While that’s cooking, combine the rest of the ingredients in a large bowl, minus the mayo.
4. Add cooked and cooled (to room temperature) macaroni . Stir, still without the mayo so it’s easier to get everything mixed.
5. Season with the pepper but not the salt.
6. Then add the mayo and mix again.
7.Add salt, season to taste and chill at least an hour before serving.
( The longer you let this salad sit, the more the noodles will absorb the mayo. You may have to add more mayo before serving so it isn’t too dry.)
Makes 8 3/4 to 1 cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user KHONNAH.
2. Cook your macaroni according to package directions.
3. While that’s cooking, combine the rest of the ingredients in a large bowl, minus the mayo.
4. Add cooked and cooled (to room temperature) macaroni . Stir, still without the mayo so it’s easier to get everything mixed.
5. Season with the pepper but not the salt.
6. Then add the mayo and mix again.
7.Add salt, season to taste and chill at least an hour before serving.
( The longer you let this salad sit, the more the noodles will absorb the mayo. You may have to add more mayo before serving so it isn’t too dry.)
Makes 8 3/4 to 1 cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user KHONNAH.
Nutritional Info Amount Per Serving
- Calories: 350.2
- Total Fat: 24.8 g
- Cholesterol: 23.0 mg
- Sodium: 337.3 mg
- Total Carbs: 25.0 g
- Dietary Fiber: 1.6 g
- Protein: 8.0 g
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