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Macaroni Salad

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Ingredients
  Elbow macaroni 8 Ounce (1 package)
  Mayonnaise 3⁄4 Cup (12 tbs)
  Milk 1⁄4 Cup (4 tbs)
  Tabasco 3 Dash
  Dry mustard 1⁄4 Teaspoon
  Diced celery 1⁄2 Cup (8 tbs)
  Diced green pepper 1⁄2 Cup (8 tbs)
  Onion 1 Small, diced
  Stuffed olives 1⁄4 Cup (4 tbs), diced
  Pitted ripe olives 1⁄4 Cup (4 tbs), diced
  Cubed cheddar cheese 6 Ounce (1 package)
  Lettuce 3
  Paprika To Taste
Directions

Early in day: Cook macaroni as label directs; drain.
Mix mayonnaise, milk, Tabasco, mustard; pour over macaroni; toss.
Cover; refrigerate.
Just before serving: Toss together macaroni, celery, green pepper, onion, stuffed and ripe olives and cheese.
Arrange on lettuce leaves; sprinkle with paprika.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Tossed
Dish: 
Salad
Restriction: 
Vegetarian
Ingredient: 
Vegetable
Interest: 
Everyday

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4.13421
Average: 4.1 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3096 Calories from Fat 1883

% Daily Value*

Total Fat 209 g321.8%

Saturated Fat 49.2 g246.2%

Trans Fat 0 g

Cholesterol 297.7 mg99.2%

Sodium 2951.8 mg123%

Total Carbohydrates 219 g73.1%

Dietary Fiber 30.4 g121.8%

Sugars 29.1 g

Protein 78 g155.5%

Vitamin A 1550.1% Vitamin C 450.1%

Calcium 156.7% Iron 73%

*Based on a 2000 Calorie diet

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Macaroni Salad Recipe