Fall Macaroni Salad Recipe

Summary

Difficulty LevelMediumHealth IndexHealthy
Servings6Course
MethodDish
Main IngredientInterest Group

Ingredients

 Elbow macaroni1 Pound (Uncooked)
 Carrots1 Cup (16 tbs), grated
 Celery1 Cup (16 tbs), chopped
 Onion1⁄4 Cup (4 tbs), chopped
 Frozen peas20 Ounce, cooked, drained (2 Package)
 Cooked ham1 Pound, cubed
 Italian salad dressing1 Cup (16 tbs)
 Lettuce leaves4

Nutrition Facts

Serving size

Calories 568 Calories from Fat 142

% Daily Value*

Total Fat 16 g24.3%

Saturated Fat 2.9 g14.4%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 753.1 mg31.4%

Total Carbohydrates 77 g25.7%

Dietary Fiber 8.4 g33.7%

Sugars 12.6 g

Protein 30 g60.1%

Vitamin A 122.1% Vitamin C 34.3%

Calcium 4.2% Iron 17.7%

*Based on a 2000 Calorie diet

Directions

Cook macaroni according to package directions; drain.
Cool.
Combine cooled macaroni, carrots, celery, onion, peas and ham in large bowl.
Pour dressing over macaroni mixture; toss lightly until all ingredients are evenly coated.
Chill, Serve on lettuce leaves.
Quantcast