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Parsley Macaroni Salad

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Ingredients
  Elbow macaroni 1 Pound (1 Box)
  Mayonnaise 1 Cup (16 tbs)
  Sugar 1 Teaspoon
  Lemon juice 1 Tablespoon
  Salt 2 Teaspoon
  Black pepper To Taste
  Carrot 1 Medium, peeled and grated coarsely
  Finely chopped shallot/Finely chopped onion 1⁄4 Cup (4 tbs)
  Chopped parsley 1⁄4 Cup (4 tbs)
Directions

1. Boil the macaroni until quite soft. (You want it softer for pasta salad than you would if it was eaten hot, since it firms when chilled.) Run under cold water to cool.
2. Whisk together the mayonnaise, sugar, lemon juice, salt, and pepper. Dress the macaroni with this mixture. Toss with the carrot, shallot, and parsley.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Tossed
Dish: 
Salad
Ingredient: 
Pasta

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4.175
Average: 4.2 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3332 Calories from Fat 1638

% Daily Value*

Total Fat 181 g278.7%

Saturated Fat 15.8 g78.8%

Trans Fat 0 g

Cholesterol 157.1 mg52.4%

Sodium 4948.6 mg206.2%

Total Carbohydrates 356 g118.5%

Dietary Fiber 18.3 g73.1%

Sugars 24.3 g

Protein 58 g115.8%

Vitamin A 225.5% Vitamin C 39.5%

Calcium 5.2% Iron 52.4%

*Based on a 2000 Calorie diet

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Parsley Macaroni Salad Recipe