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Fall Macaroni Salad

21st.Century.Chef's picture
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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