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Garden Macaroni Salad


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

Make Dressing::

1. 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

  • cal.(kcal)115,
  • Fat, total(g)6,
  • chol.(mg)5,
  • sat. fat(g)1,
  • carb.(g)13,
  • pro.(g)3,
  • sodium(mg)356,
  • Percent Daily Values are based on a 2,000 calorie diet