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Garden Vegetable Macaroni Salad

fast.cook's picture
Ingredients
  Ranch salad dressing 3⁄4 Cup (12 tbs), prepared
  Dijon mustard 1⁄2 Teaspoon
  Salt 1⁄4 Teaspoon
  Pepper 1⁄8 Teaspoon
  Elbow macaroni 4 1⁄2 Ounce, uncooked
  Radishes 1⁄2 Cup (8 tbs), sliced
  Onion 2 Tablespoon, finley chopped
Directions

In small bowl, combine all dressing ingredients; blend well.
Set aside.
Cook macaroni to desired doneness as directed on package.
Drain; rinse with cold water.
Meanwhile, cook vegetables until crisp-tender as directed on package.
Drain; rinse with cold water.
In large bowl, combine all salad ingredients; toss lightly.
Pour dressing over salad mixture; toss lightly to coat.
Cover; refrigerate about 30 minutes to blend flavors.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Side Dish
Method: 
Boiled
Dish: 
Salad
Restriction: 
Vegetarian
Ingredient: 
Vegetable
Interest: 
Quick

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Your rating: None
4.2125
Average: 4.2 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1311 Calories from Fat 789

% Daily Value*

Total Fat 89 g136.9%

Saturated Fat 13.5 g67.6%

Trans Fat 0.6 g

Cholesterol 55.4 mg18.5%

Sodium 1882.8 mg78.5%

Total Carbohydrates 111 g36.9%

Dietary Fiber 7.1 g28.6%

Sugars 10.9 g

Protein 18 g36.8%

Vitamin A 1.4% Vitamin C 26.2%

Calcium 7.2% Iron 19.7%

*Based on a 2000 Calorie diet

2 Comments

tekoa.lewis's picture
Can this be frozen and reheated later?
Culinary.Crack.a.Jack's picture
You can freeze it for sure, but I would suggest, do not add the dressing if you are freezing it. And you do not have to reheat as it is a cold salad. However, if you like it warm you can also reheat it.
Garden Vegetable Macaroni Salad Recipe