Macaroni Salad with Vegetable Confetti

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Nutritional Info
  • Servings Per Recipe: 6
  • 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

View full nutritional breakdown of Macaroni Salad with Vegetable Confetti calories by ingredient
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Introduction

From "The Vegetarian Family Cookbook"

Easy and a great summer dinner.
From "The Vegetarian Family Cookbook"

Easy and a great summer dinner.

Number of Servings: 6

Ingredients

    12 oz elbow macaroni
    1/2 red bell pepper diced
    1/2 cup frozen peas
    1/2 frozen corn kernals
    1 medium carrot, diced
    1/2 cup olive oil mayonaise
    1 tsp dijon mustard
    salt to taste

Directions

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.

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