Healthy Macaroni Salad Recipes

HEALTHY MACARONI SALAD

Healthy Macaroni Salad image

This is a recipe I have been making for about 24 years. I can't remember the lady's name who published the book I got it from, but she was a real stickler about what you feed your kids. I started making this when my boys were preschool age. I would always make sure a had a big batch when they had a sitter, so she didn't fill them up with junk, and they would be on a sugar high when I got home at night. I am still making this today and I enjoy it as a healthy meal or snack anytime. I must say I usually triple this when I make it, as there was 5 of us.It keeps well in frig for a few days, and the boys would eat it for snacks a lot. It made me feel better that they were eating healthy. I used American cheese and I must say on my bowl I would add salt. I love this dish.

Provided by Baby Chevelle

Categories Lunch/Snacks

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 9

Ingredients

1 cup elbow macaroni
4 cups water
1/2 cucumber
2 hard-boiled eggs, diced
1/2 cup cheese, diced
1/2 cup celery, diced
1/2 cup carrot, grated
1/2 cup mayonnaise
1 teaspoon lemon juice

Steps:

Cook macaroni according to directions on package.
Drain and chill, adding lemon juice to macaroni.
When chilled add rest of ingredients and refrigerate till serving time.

Nutrition Facts : Calories 312, Fat 16.4, SaturatedFat 4.5, Cholesterol 109.9, Sodium 406.9, Carbohydrate 31.4, Fiber 1.7, Sugar 4.5, Protein 10.1

HEALTHIER CLASSIC MACARONI SALAD

Healthier Classic Macaroni Salad image

Making this salad with less sugar and whole wheat noodles makes it a healthy treat for the entire family.

Provided by MakeItHealthy

Categories Salad 100+ Pasta Salad Recipes Macaroni Salad Recipes

Time 4h30m

Yield 10

Number Of Ingredients 13

Ingredients

4 cups whole wheat elbow macaroni
1 cup mayonnaise
¼ cup distilled white vinegar
⅓ cup white sugar
2 ½ tablespoons prepared yellow mustard
1 ½ teaspoons salt
½ teaspoon ground black pepper
1 large onion, chopped
2 stalks celery, chopped
1 green bell pepper, seeded and chopped
1 red bell pepper, seeded and chopped
¼ cup grated carrot
2 tablespoons chopped pimento peppers

Steps:

Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in boiling water, stirring occasionally until cooked through but firm to the bite, about 8 minutes. Rinse under cold water and drain.
Mix mayonnaise, vinegar, sugar, mustard, salt, and pepper together in a large bowl. Stir in onion, celery, green bell pepper, red bell pepper, carrot, pimentos, and macaroni. Refrigerate for at least 4 hours or overnight, before serving.

Nutrition Facts : Calories 281.3 calories, Carbohydrate 28.1 g, Cholesterol 8.4 mg, Fat 18 g, Fiber 3 g, Protein 4.2 g, SaturatedFat 2.7 g, Sodium 529.9 mg, Sugar 8.7 g

CLASSIC MACARONI SALAD

Classic Macaroni Salad image

This is a salad that everyone seems to love. I always get lots of compliments on this recipe and it is just a pleasing taste that seems to suit everyone.

Provided by Graden

Categories Salad Pasta Salad Vegetarian Pasta Salad Recipes

Time 4h30m

Yield 10

Number Of Ingredients 12

Ingredients

4 cups uncooked elbow macaroni
1 cup mayonnaise
¼ cup distilled white vinegar
⅔ cup white sugar
2 ½ tablespoons prepared yellow mustard
1 ½ teaspoons salt
½ teaspoon ground black pepper
1 large onion, chopped
2 stalks celery, chopped
1 green bell pepper, seeded and chopped
¼ cup grated carrot
2 tablespoons chopped pimento peppers

Steps:

Bring a large pot of lightly salted water to a boil. Add the macaroni, and cook until tender, about 8 minutes. Rinse under cold water and drain.
In a large bowl, mix together the mayonnaise, vinegar, sugar, mustard, salt and pepper. Stir in the onion, celery, green pepper, carrot, pimentos and macaroni. Refrigerate for at least 4 hours before serving, but preferably overnight.

Nutrition Facts : Calories 390 calories, Carbohydrate 49.3 g, Cholesterol 8.4 mg, Fat 18.7 g, Fiber 2.8 g, Protein 6.8 g, SaturatedFat 2.8 g, Sodium 528.6 mg, Sugar 15.5 g

ITALIAN PASTA SALAD

Italian Pasta Salad image

Vegetables provide a simple addition to a no-fuss pasta salad. Perfect if you love Italian cuisine.

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 1h30m

Yield 24

Number Of Ingredients 18

Ingredients

1/4 cup marinade from the artichoke hearts
1/4 cup olive oil
2 tablespoons red wine vinegar
2 tablespoons finely chopped basil
1 tablespoon finely chopped Italian parsley
2 teaspoons Dijon mustard
1/4 teaspoon salt
1/2 teaspoon pepper
1 package (12 oz) rainbow rotini pasta
1 jar (12 oz) marinated artichoke hearts, drained, marinade reserved
8 oz mozzarella cheese, cut into 1/2 inch cubes
1 English (seedless) cucumber, chopped (about 2 cups)
1 pint (2 cups) cherry tomatoes, cut in half
1 cup finely chopped red onion
1 cup sliced radishes
1 stalk celery, chopped (1/3 cup)
1/3 cup sliced green olives
4 medium green onions, sliced (1/4 cup)

Steps:

In small jar with tight-fitting lid, shake dressing ingredients.
Cook pasta as directed on package; drain. Rinse with cold water to cool; drain well.
In large bowl, stir together remaining salad ingredients with pasta. Pour dressing over top; toss gently to coat. Refrigerate at least 1 hour before serving.

Nutrition Facts : Calories 130, Carbohydrate 16 g, Cholesterol 5 mg, Fat 1, Fiber 2 g, Protein 5 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 210 mg, Sugar 1 g, TransFat 0 g

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