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Classic Midwestern Macaroni Salad


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  • 2 cups dry whole-wheat elbow macaroni
  • 1 medium celery stalk diced
  • 1 small sweet red pepper chopped
  • 1/2 cup cooked frozen peas and carrots
  • 3 medium scallions chopped
  • 1/2 cup Kraft Free Shredded Cheddar Cheese or other brand 1/2 cup fat-free mayonnaise
  • 1/4 cup fat-free sour cream
  • 1/4 cup sliced dill pickles
  • 1/4 teaspoon onion powder


Servings 12


Step 1

Cook pasta according to package directions. Drain and rinse with cold water; drain again. Combine cooked pasta, celery, pepper, peas and carrots, scallion and cheese in a large mixing bowl.

To make dressing, combine mayonnaise, sour cream, pickle and onion powder in a small bowl. Pour dressing over pasta mixture and toss lightly to coat. Cover and chill for at least 2 hours.

This recipe yields 12 servings; about 1/2 cup per serving.

Points® Value: 1

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