You are here

Dill Vegetable Macaroni Salad

Healthycooking's picture
  Elbow macaroni 8 Ounce
  Shredded squash zucchini 1⁄2 Cup (8 tbs)
  Chopped celery 1⁄4 Cup (4 tbs)
  Shredded carrot 1⁄4 Cup (4 tbs)
  Chopped green pepper 1⁄4 Cup (4 tbs)
  Green onions 2 Medium
  Radishes 2 Medium
  Mayonnaise 1⁄4 Cup (4 tbs)
  Plain low fat yogurt 2 Tablespoon
  Vinegar 1 1⁄2 Teaspoon
  Lemon juice 1⁄2 Teaspoon
  Dried dill weed/1 teaspoon minced fresh dill 1⁄4 Teaspoon

Cook macaroni according to package directions, omitting salt.
Drain macaroni well, and let cool completely.
Combine cooked macaroni, zucchini squash, celery, carrot, green pepper, onions, and radishes in a medium serving bowl; mix well.
Combine mayonnaise, yogurt, vinegar, lemon juice, and 1/4 teaspoon dillweed in a small bowl; stir until well blended.
Pour dressing mixture over macaroni mixture, mixing well.
Cover and chill at least 2 hours.
Garnish with fresh dill sprigs just before serving, if desired.

Recipe Summary

Difficulty Level: 
Side Dish

Rate It

Your rating: None
Average: 4.3 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1303 Calories from Fat 436

% Daily Value*

Total Fat 48 g74%

Saturated Fat 4.3 g21.6%

Trans Fat 0 g

Cholesterol 41.1 mg13.7%

Sodium 344.4 mg14.4%

Total Carbohydrates 181 g60.4%

Dietary Fiber 12.1 g48.4%

Sugars 15.2 g

Protein 32 g64%

Vitamin A 155% Vitamin C 94.1%

Calcium 13.4% Iron 31.5%

*Based on a 2000 Calorie diet

Dill Vegetable Macaroni Salad Recipe