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ShareGarden Macaroni Salad
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(16)
Yield: 8 cups
Start to Finish:
35 mins
Ingredients
- 1 cup buttermilk or sour milk*
- 1/2 cup mayonnaise
- 1 tablespoon fresh lemon juice
- 2 teaspoons salt
- 2 teaspoons Dijon mustard
- 3/4 teaspoon freshly ground black pepper
- 1/8 teaspoon red pepper sauce
- 8 ounces dried elbow macaroni (2-1/3 cups)
- 1 cup shredded carrots
- 1 bunch radishes, halved and sliced
- 1 cucumber, peeled, quartered, seeded, and sliced
- 1/4 cup sliced green onions
- 1/4 cup chopped fresh parsley
- 3 tablespoons chopped fresh dill or 1-1/2 teaspoons dried dillweed
Directions
1. Make Dressing: Whisk all dressing ingredients in large bowl until smooth.
2. Cook macaroni according to package directions just until tender; drain. Rinse under cold water and drain again.
3. Add macaroni, then remaining ingredients, to dressing; toss well. Makes 8 cups.
Note
-
*
To make 1 cup sour milk, place 1 tablespoon lemon juice or vinegar in a glass measuring cup. Add enough milk to make 1 cup liquid; stir. Let the mixture stand for 5 minutes before using it in a recipe.
Nutrition Facts
- Calories(kcal)115,
- Protein(gm)3,
- Carbohydrate(gm)13,
- Fat, total(gm)6,
- Cholesterol(mg)5,
- Saturated fat(gm)1,
- Sodium(mg)356,
- Percent Daily Values are based on a 2,000 calorie diet
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