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Dill Macaroni Cheese Salad

southern.chef's picture
Ingredients
  Elbow macaroni 3⁄4 Cup (12 tbs), uncooked
  Cubed low fat cheddar cheese 1 Cup (16 tbs)
  Thinly sliced celery 1⁄3 Cup (5.33 tbs)
  Chopped green pepper 1⁄3 Cup (5.33 tbs)
  Diced pimiento 2 Ounce, drained
  Low calorie mayonnaise 1⁄3 Cup (5.33 tbs)
  Cider vinegar 2 Teaspoon
  Dried dill weed 1⁄4 Teaspoon
Directions

Cook macaroni according to package directions, omitting salt; drain.
Rinse with cold water; drain again.
Combine macaroni, Cheddar cheese, celery, green pepper, and pimiento in a medium bowl.
Combine mayonnaise, cider vinegar, and dillweed, and add to macaroni mixture.
Toss mixture lightly to coat.
Cover and chill.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Chilling
Servings: 
3

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Average: 4.1 (15 votes)

1 Comment

Cheese India's picture
That's yummy & digestible. Thanks for the post.