Macaroni Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 cups dry elbow macaroni1 cup frozen peas1/2 cup finely chopped red onion1/2 cup finely chopped bell peppers (any color/colors)1 medium stalk celery, finely chopped15 halved black olives (optional)3 ounces finely diced extra sharp cheddar cheese2 chopped hard boiled eggs1 cup full fat Greek yogurt (Fage preferred brand)1/2 cup regular mayonnaise (Best Foods preferred brand)3 tablespoons finely chopped fresh parsley1/4 teaspoon white wine vinegar1/2 teaspoon Dijon mustard1/2 teaspoon salt1/4 teaspoon pepper1 cup Peas, frozen
Put frozen peas in large strainer. Cook macaroni in salted boiling water until al dente. Drain over peas to allow them to defrost. Rinse while draining.
Mix dressing ingredients - yogurt, mayonnaise, parsley, vinegar, mustard, salt and pepper.
Put drained macaroni and peas in a bowl. Add chopped vegetables, cheese, and hard boiled eggs. Mix with dressing and let stand in refrigerator for at least a couple of hours. Amount of dressing can be altered as desired.
You can add cooked chicken or canned tuna or salmon to salad as desired.
Serving Size: Makes 8 servings, about 1/2 cup each
Number of Servings: 8
Recipe submitted by SparkPeople user EILEENNP.
Mix dressing ingredients - yogurt, mayonnaise, parsley, vinegar, mustard, salt and pepper.
Put drained macaroni and peas in a bowl. Add chopped vegetables, cheese, and hard boiled eggs. Mix with dressing and let stand in refrigerator for at least a couple of hours. Amount of dressing can be altered as desired.
You can add cooked chicken or canned tuna or salmon to salad as desired.
Serving Size: Makes 8 servings, about 1/2 cup each
Number of Servings: 8
Recipe submitted by SparkPeople user EILEENNP.
Nutritional Info Amount Per Serving
- Calories: 262.9
- Total Fat: 18.3 g
- Cholesterol: 64.0 mg
- Sodium: 353.4 mg
- Total Carbs: 15.1 g
- Dietary Fiber: 1.6 g
- Protein: 8.9 g
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