Summer Macaroni Salad Recipe
When we grill, my mother asks me to make the family macaroni salad. To make it extra creamy, I like to keep a small amount of dressing separate and stir it in just before serving. —Carly Curtin, Ellicott City, Maryland
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 16
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains pasta
contains dairy
contains eggs
pescatarian
- 1/4 teaspoon pepper
- 1 tablespoon sugar
- 1/4 teaspoon garlic powder
- 2 tablespoons red wine vinegar
- 1-1/2 teaspoons salt
- 1 small onion finely chopped
- 2 tablespoons minced fresh parsley
- 1 small green pepper finely chopped
- 1 celery rib finely chopped
- 1 cup reduced-fat mayonnaise
- 1 small sweet yellow orange or red pepper, finely chopped
- 1 package (16 ounces) elbow macaroni
- 3 to 4 tablespoons water or 2% milk
- Carbohydrate 1.5304856735341 g
- Cholesterol 5.25000000443809 mg
- Fat 4.97596177703244 g
- Fiber 0.102811690513904 g
- Protein 0.194959888933702 g
- Saturated Fat 0.784873160516284 g
- Serving Size 1 1 serving (22g)
- Sodium 319.460922086117 mg
- Sugar 1.4276739830202 g
- Trans Fat 0.272150460563896 g
- Calories 50 calories
Directions Cook macaroni according to package directions. Drain; rinse with cold water and drain again. In a small bowl, mix mayonnaise, water, vinegar, sugar and seasonings until blended. In a large bowl, combine macaroni, peppers, onion and celery. Add 1 cup dressing; toss gently to coat. Refrigerate, covered, 2 hours or until cold. Cover and refrigerate remaining dressing to add just before serving. To serve, stir in reserved dressing. Sprinkle with parsley. Yield: 16 servings (3/4 cup each). Originally published as Summer Macaroni Salad in Taste of Home June/July 2015 Print Add to Recipe Box Email a Friend
