Thursday, August 6, 2015

{soups-salads-and-salad-dressings} Garden Macaroni Salad Recipe


Garden Macaroni Salad Recipe

Mustard and dill give this colorful salad a wonderful flavor, different from other pasta salads.


TOTAL TIME: Prep: 30 min. + chilling
MAKES: 8 servings


    1 cup uncooked elbow macaroni
    1 cup fresh broccoli florets
    1 small onion, chopped
    1 medium carrot, thinly sliced
    1/2 cup chopped peeled cucumber
    1/2 cup frozen peas, thawed
    1/2 cup sliced radishes
    4 ounces Swiss cheese, cubed
    1 cup mayonnaise
    2 tablespoons prepared mustard
    1 tablespoon sugar
    4-1/2 teaspoons snipped fresh dill or 1-1/2 teaspoons dill weed


    Cook macaroni according to package directions; drain and rinse in cold water. In a large bowl, combine the macaroni, broccoli, onion, carrot, cucumber, peas, radishes and cheese.
 In a small bowl, combine the mayonnaise, mustard, sugar and dill. Pour over macaroni mixture; toss to coat. Cover and refrigerate for at least 2 hours before serving. Yield: 8 servings.

Nutritional Facts

1 serving (3/4 cup) equals 314 calories, 26 g fat (6 g saturated fat), 23 mg cholesterol, 247 mg sodium, 13 g carbohydrate, 2 g fiber, 6 g protein.

Originally published as Garden Macaroni Salad in Country Extra March 2007, p49

             Beth Layman  :)

GH: Anna, Robert & Robin Scorpio(Drake) Fan Forever
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