Macaroni Salad
Recipe: #5030
March 27, 2012
Categories: Salads, Side Dishes, Celery, Brunch Cinco de Mayo, Fathers Day, July 4th, Labor Day, Mothers Day, Picnic, Potluck, Kosher, No Eggs, Non-Dairy, Vegetarian, Macaroni, Vegetarian Dinner, more
"This is a compilation of my moms macaroni salad and some additions I have made over the years. I often add tuna to make it feel more like a meal. It makes enough to feed an army!"
Original is 15 servings
Ingredients
Nutritional
- Serving Size: 1 (108.5 g)
- Calories 204.7
- Total Fat - 5.8 g
- Saturated Fat - 0.9 g
- Cholesterol - 7 mg
- Sodium - 262.3 mg
- Total Carbohydrate - 34.6 g
- Dietary Fiber - 3.4 g
- Sugars - 4 g
- Protein - 5.9 g
- Calcium - 26.9 mg
- Iron - 1.5 mg
- Vitamin C - 1.4 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Cook and drain the macaroni noodles. Drain and run cold water over them to chill them a bit.
Step 2
Mix all ingredients in a large bowl. Cover and refrigerate for atleast one hour. It just gets better the longer you let it sit however. Enjoy!
Tips
No special items needed.
1 Reviews
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