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Summer Macaroni Salad

When we grill, my mother asks me to make this summer pasta salad. To make it extra creamy, I like to keep a small amount of dressing separate and stir it in just before serving. —Carly Curtin, Ellicott City, Maryland
  • Total Time
    Prep: 20 min. + chilling Cook: 15 min.
  • Makes
    16 servings

Ingredients

  • 1 package (16 ounces) elbow macaroni
  • 1 cup reduced-fat mayonnaise
  • 3 to 4 tablespoons water or 2% milk
  • 2 tablespoons red wine vinegar
  • 1 tablespoon sugar
  • 1-1/2 teaspoons salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon pepper
  • 1 small sweet yellow, orange or red pepper, finely chopped
  • 1 small green pepper, finely chopped
  • 1 small onion, finely chopped
  • 1 celery rib, finely chopped
  • 2 tablespoons minced fresh parsley

Directions

  • Cook macaroni according to package directions. Drain; rinse with cold water and drain again.
  • In a small bowl, mix mayonnaise, water, vinegar, sugar and seasonings until blended. In a large bowl, combine macaroni, peppers, onion and celery. Add 1 cup dressing; toss gently to coat. Refrigerate, covered, until cold, about 2 hours. Cover and refrigerate remaining dressing to add just before serving.
  • To serve, stir in reserved dressing. Sprinkle with parsley.
Nutrition Facts
3/4 cup: 160 calories, 6g fat (1g saturated fat), 5mg cholesterol, 320mg sodium, 24g carbohydrate (3g sugars, 1g fiber), 4g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.

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