Macaroni Salad
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 215.0
- Total Fat: 6.2 g
- Cholesterol: 61.9 mg
- Sodium: 238.2 mg
- Total Carbs: 33.1 g
- Dietary Fiber: 3.2 g
- Protein: 7.7 g
View full nutritional breakdown of Macaroni Salad calories by ingredient
Introduction
Country Styled Summer Salad which I grew up on. Every BBQ came with this salad. It is a comfort food, but is not all that bad for you! Country Styled Summer Salad which I grew up on. Every BBQ came with this salad. It is a comfort food, but is not all that bad for you!Number of Servings: 10
Ingredients
-
1 Box Barilla Elbow Macaroni (use the Barilla PLUS if available in your store)
2 medium long carrots diced small
2 medium celery stalks diced small
about 3/4 of a medium onion diced small
1 cup of chopped hard boiled egg
1 can of peas
1/2 cup of Light Mayo
Couple dashes of salt (I use Kosher)
2 tsp. fresh ground black pepper
Directions
In large pot boil pasta as directed on the box.
At the same time in a smaller pan boil your eggs for about 15 minutes.
Peel and dice carrots small
Wash and dice celery small
Peel and dice onion small
Run eggs under cold water to stop cooking. Peel shells off eggs and cut into chunks for about 1 cup.
Drain pasta and run cool water over to stop cooking. Drain well.
Once pasta is drained, add all your vegetables and eggs.
Add a couple of dashes of salt and about 2 tsp. of freshly ground black pepper.
Add 1/2 cup of Light Mayo and mix well to coat all ingredients. You may like it a little more creamy, if so add a little more mayo at a time, mix well in between to make sure you don't add to much.
This serves approximately 10 people with 10 cups.
Number of Servings: 10
Recipe submitted by SparkPeople user LAKECLEAR48.
At the same time in a smaller pan boil your eggs for about 15 minutes.
Peel and dice carrots small
Wash and dice celery small
Peel and dice onion small
Run eggs under cold water to stop cooking. Peel shells off eggs and cut into chunks for about 1 cup.
Drain pasta and run cool water over to stop cooking. Drain well.
Once pasta is drained, add all your vegetables and eggs.
Add a couple of dashes of salt and about 2 tsp. of freshly ground black pepper.
Add 1/2 cup of Light Mayo and mix well to coat all ingredients. You may like it a little more creamy, if so add a little more mayo at a time, mix well in between to make sure you don't add to much.
This serves approximately 10 people with 10 cups.
Number of Servings: 10
Recipe submitted by SparkPeople user LAKECLEAR48.