Tangy Macaroni Salad

Author: Canadian Living

  • Portion size 12 servings
  • Credits : Canadian Living Magazine: June 2010

Ingredients

  • 4 cups elbow macaroni
  • 1 cup diced celery
  • 1/4 cup chopped pimento
Dressing:
  • 1/2 cup finely chopped shallots
  • 1/2 cup finely chopped green onion
  • 1/4 cup white wine vinegar
  • 3/4 teaspoons salt
  • 2/3 cups mayonnaise
  • 1 tablespoon granulated sugar
  • 2 teaspoons Dijon mustard
  • 1/4 teaspoon pepper

Method

Dressing: In large bowl, combine shallots, vinegar and salt; let stand for 10 minutes. Stir in mayonnaise, sugar, mustard and pepper.

Meanwhile, in large pot of boiling salted water, cook pasta until al dente, 8 to 10 minutes. Drain and rinse under cold water; drain well. Add to dressing.

Add celery and pimiento pepper; toss to coat evenly. Cover and refrigerate for 1 hour or for up to 24 hours.

Nutritional facts Per serving: about

  • Sodium 325 mg
  • Protein 5 g
  • Calories 230.0
  • Total fat 10 g
  • Potassium 90 mg
  • Cholesterol 5 mg
  • Saturated fat 2 g
  • Total carbohydrate 29 g

%RDI

  • Iron 11.0
  • Fibre 0.0
  • Folate 35.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 2.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 3.0
  • Vitamin C 10.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Tangy Macaroni Salad

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