Macaroni Salad with Vegetable Confetti
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
12 oz elbow macaroni1/2 red bell pepper diced1/2 cup frozen peas1/2 frozen corn kernals1 medium carrot, diced1/2 cup olive oil mayonaise1 tsp dijon mustardsalt to taste
cook macaroni until al dente then drain. Rinse under cool water and transfer to a serving bowl.
Combine half the vegetables with the cooked pasta. Add the mayonaise and mustard and stir together.
Season gently with salt then scatter the remaining vegatables iver the top. Serve at once or cover and refrigerate.
Number of Servings: 6
Recipe submitted by SparkPeople user KRISCRN.
Combine half the vegetables with the cooked pasta. Add the mayonaise and mustard and stir together.
Season gently with salt then scatter the remaining vegatables iver the top. Serve at once or cover and refrigerate.
Number of Servings: 6
Recipe submitted by SparkPeople user KRISCRN.
Nutritional Info Amount Per Serving
- Calories: 263.2
- Total Fat: 4.5 g
- Cholesterol: 0.0 mg
- Sodium: 34.9 mg
- Total Carbs: 48.9 g
- Dietary Fiber: 3.1 g
- Protein: 8.3 g
Member Reviews