Summer Macaroni Salad Recipe

By á-1968

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

Details

Servings 16
Adapted from tasteofhome.com

Preparation

Step 1

1.
Cook macaroni according to package directions. Drain; rinse with cold water and drain again.

2.
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, 2 hours or until cold. Cover and refrigerate remaining dressing to add just before serving.

3.
To serve, stir in reserved dressing. Sprinkle with parsley.
Yield: 16 servings (3/4 cup each).
Nutritional Facts

3/4 cup equals 160 calories, 6 g fat (1 g saturated fat), 5 mg cholesterol, 320 mg sodium, 24 g carbohydrate, 1 g fiber, 4 g protein.