Macaroni Salad
Try this Macaroni Salad recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains pasta
contains dairy
contains eggs
pescatarian
- 1/4 cup carrots shredded
- 1 tsp. salt
- 1/8 cup white vinegar
- 1/2 tsp. ground black pepper
- 1 green pepper diced small
- 3 cups uncooked elbow macaroni noodles 16 oz. box
- 1 cup hellman's light mayonnaise
- 1/4 cup white sugar (more or less to taste)
- 1-3 tsp. prepared yellow mustard (i start w/2 tsp. and add 1 more, if desired)
- 1/2 - 3/4 large sweet onion (vidalia) diced small
- 2-3 stalks celery diced small
- Carbohydrate 42.8019258364941 g
- Cholesterol 0 mg
- Fat 0.312642727272727 g
- Fiber 3.18154297134611 g
- Protein 1.43219015151515 g
- Saturated Fat 0.0913623232323232 g
- Serving Size 1 1 Serving (214g)
- Sodium 25.9149090916685 mg
- Sugar 39.620382865148 g
- Trans Fat 0.0737251515151515 g
- Calories 175 calories
Bring a large pot of lightly salted water to a boil. Add the macaroni, and cook until tender, about 8 minutes. Rinse under cold water and drain. In a large bowl, mix together the mayonnaise, vinegar, sugar, mustard, salt and pepper. Stir in the onion, celery, green pepper and carrot. Add macaroni. Refrigerate for at least 4 hours before serving, but preferably overnight
