Macaroni Salad
Ready In: 30 mins
Serves: 12
Yields: 1 cup
Ingredients
- 3 cups dry elbow macaroni, cooked and well drained
- 3 stalks celery, sliced (or diced)
- 1⁄2-1 red bell pepper, diced
- 4 green onions, sliced thin
- 1⁄2 cup black olives, sliced
- 1 cup mayonnaise (I use light)
- 1⁄2 cup fat-free Italian salad dressing
- 1⁄4-1⁄2 cup parmesan cheese (fresh is best)
Directions
- Cook macaroni until tender. Drain well. Rinse under cold water until cooled.
- Cut all veggies and set aside.
- Mix mayo and Italian dressing until blended well. Add Parmesan cheese.
- If I'm eating this the same day I go ahead and mix it all together and let it meld for several hours.
- If I'm preparing ahead of time I toss the macaroni and veggies together with some extra Italian dressing, store the mayo mixture separately and combine the next day a few hours before I need it to keep it from drying out.
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