Ingredients
- 1 cup uncooked elbow macaroni
- 1/2 cup mayonnaise
- 1/4 cup sliced celery
- 1/4 cup chopped pitted eco-friendly olives
- 1/4 cup sliced eco-friendly onions
- 1/4 cup shredded cheddar cheese
- two tablespoons sliced radishes
- 1 tablespoon minced fresh parsley
- 1 tablespoon white-colored vinegar
- 1 teaspoon prepared mustard
- 1/4 to at least oneOr2 teaspoon salt
- 1/4 teaspoon celery seed
- Dash pepper
Directions
- Prepare macaroni based on package directions. Meanwhile, inside a large bowl, combine the rest of the ingredients.
- Drain macaroni and rinse in cold water. Add macaroni to mayonnaise mixture toss to coat. Chill until serving. Yield: 4 servings.
Initially printed as Vegetable Macaroni Salad in Simple & Scrumptious This summer/August 2008, p65
Dietary Details
3/4 cup: 314 calories, 26g fat (5g saturated fats), 18mg cholesterol, 544mg sodium, 16g carb (1g sugars, 1g fiber), 4g protein.