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Macaroni Salad's picture
  Shell macaroni 16 Ounce
  Milk 1⁄2 Cup (8 tbs)
  Instant beef bouillon granules 2 Teaspoon
  Hot water 2 Tablespoon
  Mayonnaise/Salad dressing 1 1⁄2 Cup (24 tbs)
  Dairy sour cream 1⁄2 Cup (8 tbs)
  Tomatoes 3 , seeded and chopped
  Finely chopped red onion 3⁄4 Cup (12 tbs)
  Green peppers 2 Small, chopped
  Chopped sweet pickle 1⁄3 Cup (5.33 tbs)
  Shallots 3 Large, chopped
  Dried dill weed 2 Teaspoon

Cook macaroni in boiling salted water till tender; drain.
Toss with milk; cover and chill.
Dissolve bouillon granules in the hot water.
Stir together mayonnaise or salad dressing, sour cream, bouillon, 1 1/2 teaspoons salt, and several dashes of pepper.
Stir into macaroni.
Reserve a third of the chopped tomato, a fourth of the chopped onion, and a fourth of the green pepper for garnish.
Fold remaining tomato, onion, and green pepper, along with chopped pickle, shallots, and dillweed, into macaroni.
Turn into serving bowl.
Garnish with reserved tomato, onion, and green pepper.

Recipe Summary

Side Dish

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Average: 4.3 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4629 Calories from Fat 2640

% Daily Value*

Total Fat 294 g452.9%

Saturated Fat 40.6 g203%

Trans Fat 0 g

Cholesterol 307.2 mg102.4%

Sodium 4534.6 mg188.9%

Total Carbohydrates 416 g138.8%

Dietary Fiber 24.2 g96.9%

Sugars 61.9 g

Protein 76 g152%

Vitamin A 117.7% Vitamin C 306%

Calcium 68.7% Iron 151.2%

*Based on a 2000 Calorie diet


Macaroni Salad Recipe