Macaroni Salad Primavera Recipe
Bursting with garden fresh veggie flavors and color, this salad is great for on the go and complements any meal indoors or out!!
Ingredients
- 1 lb. macaroni, cooked according to package instructions, drained and cooled slightly
- 2 stalks celery, medium diced
- 1/4 c. light green celery leaves
- 1 small yellow squash, de-seeded and sliced crosswise
- 1 medium cucumber, de-seeded and medium diced
- 1 c. petite diced tomatoes, fresh or canned
- 1/2. red onion, small diced
- 1/3. c. sweet relish
- 1 c. mayonnaise, regular or low fat
- 2 tbsp. Dijon mustard
- 2 tbsp. granulated sugar
- 1 tbsp. seasoned rice vinegar
- SPST
Directions
- Combine all ingredients EXCEPT pasta and tomatoes, in a large bowl and stir until well blended.
- Fold in pasta and tomatoes until well coated. SPST (Salt and Pepper to Suit your Taste). Chill until ready to serve for flavors to marry, about 1-2 hours, or serve immediately.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 112g | |
| Recipe makes 12 servings | |
| Calories 308 | |
| Calories from Fat 143 | 46% |
| Total Fat 16.22g | 20% |
| Saturated Fat 2.27g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 134mg | 6% |
| Potassium 153mg | 4% |
| Total Carbs 31.86g | 8% |
| Dietary Fiber 1.6g | 5% |
| Sugars 3.71g | 2% |
| Protein 5.29g | 8% |
