Healthy Macaroni Salad
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.
- Ready In:
- 20mins
- Serves:
- Units:
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
directions
- 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.
MY PRIVATE NOTES
RECIPE MADE WITH LOVE BY
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I have made this recipe at least 5 times now. It is excellent! The only change I have made is using zucchini in place of cucumbers (which husband does not like). It is now one of my treasured recipes especially for summertime when zucchinis are plentiful in the garden.Reply
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Excellent. I was in a pinch, it saved me.did not have lemon juice, had to improvise, used lemon pepper. Still so very good. I will use this recipe, easy to remember too!?Reply
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I wasn't sure about this recipe because it was so simple, but it does have plenty of flavor. I used brown rice macaroni, and doubled it, though I forgot to double everything else. Still, it came out great with those proportions. I used about half the cheese, in shreds, because that's what I had. And I used lite miracle whip instead of mayo because I love miracle whip! I minced the celery and carrots in the food processor for the sake of easiness, and it created a great texture. This is a great recipe that will be perfect for keeping cold macaroni salad in the fridge during those hot summer days I don't want to heat up the kitchen. This kind of salad costs $7 per pound at my grocery store, so it's a bargain to make, too. :)1Reply
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Excellent tasting pasta salad and very simple to make. I was a little skeptical about it as it is so easy to put together but it did not disappoint.1Reply -
I love it & so does my family. It is light and still gives you what you crave. I feel good about feeding it to my 2 year old. Thanks for sharing. Tt is a regular in our house, esp over the summer.1Reply
