Prep 30 mins
Cook 10 mins
This macaroni salad is appropriate for just about any diet-Atkins, Weight Watchers, South Beach, you name it.
- Cook the macaroni and rinse in cold water.
- Cut the vegetables and eggs in small pieces.
- Combine everything except the eggs and mix it well, then put the eggs inches.
Made this for lunch, nice and flavorful. Though I think some directions were missing in the last step. I also took the advice of previous reviewers, and halved this. Great for 4 servings halved . Made for I Recommend.
As another reviewer said, this make a lot. I too made a half amount and there is very easily enough for 4. I used 1 whole egg, added salt and pepper, skipped the cukes (not a fan) and used some mixed herbs in place of the dill. It came out to be a hit here and is much healthier than the usual mac salad. I'm sure that I'll be using this throughout the summer.
Loved it!! made a very nice side to go with my snapper and mushrooms. I just make a half a recipe, it sure made a lot, at least enough for 4, so the whole recipe should probably be for 8!! I did add a little salt and pepper and had to use dried sill. Used fat free mayo. We don't care for egg in salad so I sliced them and put them on top, and sorry left the yokes in. Enjoyed every crunchy mouthful, thanks for posting.