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Tangy Macaroni Salad

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  Elbow macaroni 8 Ounce (1 Package)
  Boiling water 1 Cup (16 tbs)
  Canned garbanzos 1 Pound (1 Can)
  Canned tuna 7 Ounce, flaked (1 Can)
  Dill pickle 1 Medium, chopped
  Green onions 4 , chopped
  Chopped parsley 1⁄3 Cup (5.33 tbs)
  Garlic 1 Clove (5 gm), minced/ mashed
  Capers 2 Tablespoon (Including Liquid)
  Stuffed olives 2 Ounce, halved (1 Small Bottle, With Their Liquid)
  Lemon juice 1⁄3 Cup (5.33 tbs)
  Black pepper 1 Dash
  Mayonnaise 1 Cup (16 tbs)

Cook macaroni in boiling salted water until tender; drain.
Add all other ingredients.
Toss lightly.
Add salt to taste, if needed.
Chill until time to start on picnic. (Salad keeps well in refrigerator for a couple of days.)

Recipe Summary

Side Dish

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Average: 4 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3234 Calories from Fat 1872

% Daily Value*

Total Fat 206 g317.1%

Saturated Fat 20.7 g103.3%

Trans Fat 0 g

Cholesterol 192.9 mg64.3%

Sodium 4878.7 mg203.3%

Total Carbohydrates 249 g83.1%

Dietary Fiber 28.3 g113.1%

Sugars 18.4 g

Protein 113 g226.6%

Vitamin A 59.7% Vitamin C 131.7%

Calcium 28% Iron 67.2%

*Based on a 2000 Calorie diet

Tangy Macaroni Salad Recipe