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Fall Macaroni Salad

Ingredients
  Elbow macaroni 1 Pound (Uncooked)
  Carrots 1 Cup (16 tbs), grated
  Celery 1 Cup (16 tbs), chopped
  Onion 1⁄4 Cup (4 tbs), chopped
  Frozen peas 20 Ounce, cooked, drained (2 Package)
  Cooked ham 1 Pound, cubed
  Italian salad dressing 1 Cup (16 tbs)
  Lettuce leaves 4
Directions

Cook macaroni according to package directions; drain.
Cool.
Combine cooled macaroni, carrots, celery, onion, peas and ham in large bowl.
Pour dressing over macaroni mixture; toss lightly until all ingredients are evenly coated.
Chill, Serve on lettuce leaves.

Recipe Summary

Difficulty Level: 
Medium
Course: 
Appetizer
Method: 
Tossed
Dish: 
Salad
Ingredient: 
Ham
Interest: 
Healthy
Servings: 
6

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Average: 4.2 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 477 Calories from Fat 111

% Daily Value*

Total Fat 12 g19.1%

Saturated Fat 1.8 g8.8%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 752.4 mg31.3%

Total Carbohydrates 76 g25.5%

Dietary Fiber 8 g32.1%

Sugars 12.2 g

Protein 15 g29.8%

Vitamin A 122.1% Vitamin C 34.3%

Calcium 4.2% Iron 17.7%

*Based on a 2000 Calorie diet

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Fall Macaroni Salad Recipe