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Macaroni And Mozzarella Salad

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Ingredients
  Elbow macaroni 1 Cup (16 tbs)
  Mayonnaise/Salad dressing 1⁄2 Cup (8 tbs)
  Minced onion 2 Tablespoon
  Minced green pepper 2 Tablespoon
  Minced pimento 1 Tablespoon, drained
  Salt 2 Teaspoon
  Dry mustard 1 Teaspoon
  Leaf oregano 1⁄4 Teaspoon, crumbled
  Pepper 1⁄8 Teaspoon
  Thyme leaf 1 Pinch, crumbled
  Finely diced celery 3⁄4 Cup (12 tbs)
  Pared seeded diced cucumber 1⁄3 Cup (5.33 tbs)
  Cucumber 1⁄3 Cup (5.33 tbs), pared seeded diced
  Shredded mozzarella/Swiss / cheddar cheese 4 Ounce (1 Cup)
  Hard cooked eggs 3 , shelled and chopped
Directions

1. Cook macaroni, until firm-tender, adding a drop of vegetable oil to the cooking water to keep macaroni from sticking; drain well.
2. Meanwhile, mix mayonnaise or salad dressing, onion, green pepper, pimiento, salt, mustard, oregano, pepper and crumbled thyme in small bowl.
3. Place the macaroni, celery and cucumber in a large bowl. Add the mayonnaise mixture and stir gently to mix. Add cheese and eggs and toss just enough to mix. Chill 2 to 3 hours to blend flavors before serving.

Recipe Summary

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

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Average: 4 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2001 Calories from Fat 1186

% Daily Value*

Total Fat 133 g203.9%

Saturated Fat 28.4 g142.1%

Trans Fat 0 g

Cholesterol 893.3 mg297.8%

Sodium 5402.2 mg225.1%

Total Carbohydrates 127 g42.4%

Dietary Fiber 7.1 g28.3%

Sugars 11.7 g

Protein 62 g124%

Vitamin A 49% Vitamin C 68.8%

Calcium 68.8% Iron 30.2%

*Based on a 2000 Calorie diet

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Macaroni And Mozzarella Salad Recipe