Garden Macaroni Salad Recipe
Mustard and dill give this colorful salad a wonderful flavor, different from other pasta salads.
Quick
TOTAL TIME: Prep: 30 min. + chilling
MAKES: 8 servings
Ingredients
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
Directions
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
My Scorpio-Devane-Drake Clan
GH: Anna, Robert & Robin Scorpio(Drake) Fan Forever
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Posted by: Beth Layman <blayman38@gmail.com>
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