Garden Macaroni Salad Recipes

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GARDEN PASTA SALAD



Garden Pasta Salad image

Provided by Food Network

Categories     side-dish

Time 1h20m

Yield 8 to 10 servings

Number Of Ingredients 10

1 (16 ounce) package uncooked tri-color spiral pasta
1/2 cup thinly sliced carrots
2 stalks celery, chopped
1/2 cup chopped green bell pepper
1/2 cup chopped red bell pepper
1/2 cup chopped yellow bell pepper
1 pint grape tomatoes, halved
1/2 cup chopped green onion
1 (16-ounce) bottle Italian-style salad dressing
1/2 cup grated Parmesan

Steps:

  • Cook pasta in large pot of boiling water until al dente. Rinse under cold water, and drain.
  • Mix carrots, celery, peppers, tomatoes, and green onion together in large bowl. Add the cooled pasta and mix together. Pour the dressing over mixture, add the Parmesan and mix well.
  • Chill before serving.

GARDEN PASTA SALAD



Garden Pasta Salad image

A zesty pasta recipe, with lots of crunchy vegetables.

Provided by L. Gale

Categories     Salad     100+ Pasta Salad Recipes     Vegetarian Pasta Salad Recipes

Time 1h30m

Yield 10

Number Of Ingredients 9

1 (16 ounce) package uncooked tri-color spiral pasta
½ cup thinly sliced carrots
2 stalks celery, chopped
½ cup chopped green bell pepper
½ cup cucumber, peeled and thinly sliced
2 large tomatoes, diced
¼ cup chopped onion
2 (16 ounce) bottles Italian-style salad dressing
½ cup grated Parmesan cheese

Steps:

  • Cook pasta in large pot of boiling water until al dente. Rinse under cold water, and drain.
  • Mix chopped carrots, celery, cucumber, green pepper, tomatoes, and onion together in large bowl.
  • Combine cooled pasta and vegetables together in large bowl. Pour Italian dressing over mixture, add Parmesan cheese and mix well.
  • Chill for one hour before serving.

Nutrition Facts : Calories 449.5 calories, Carbohydrate 45.1 g, Cholesterol 3.5 mg, Fat 27.4 g, Fiber 2.5 g, Protein 8.4 g, SaturatedFat 4.9 g, Sodium 1539.7 mg, Sugar 10.6 g

GARDEN MACARONI SALAD



Garden Macaroni Salad image

Mustard and dill give this colorful salad a wonderful flavor, different from other pasta salads.

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 8 servings.

Number Of Ingredients 12

1 cup uncooked elbow macaroni
1 cup fresh broccoli florets
1 small onion, chopped
1 medium carrot, thinly sliced
1/2 cup chopped peeled cucumber
1/2 cup frozen peas, thawed
1/2 cup sliced radishes
4 ounces Swiss cheese, cubed
1 cup mayonnaise
2 tablespoons prepared mustard
1 tablespoon sugar
4-1/2 teaspoons snipped fresh dill or 1-1/2 teaspoons dill weed

Steps:

  • Cook macaroni according to package directions; drain and rinse in cold water. In a large bowl, combine the macaroni, broccoli, onion, carrot, cucumber, peas, radishes and cheese., In a small bowl, combine the mayonnaise, mustard, sugar and dill. Pour over macaroni mixture; toss to coat. Cover and refrigerate for at least 2 hours before serving.

Nutrition Facts : Calories 314 calories, Fat 26g fat (6g saturated fat), Cholesterol 23mg cholesterol, Sodium 247mg sodium, Carbohydrate 13g carbohydrate (4g sugars, Fiber 2g fiber), Protein 6g protein.

MACARONI GARDEN SALAD



Macaroni Garden Salad image

This is a pasta salad with lots of vegetables and it is easy to prepare.

Provided by Sandy

Categories     Salad     Vegetable Salad Recipes

Time 30m

Yield 5

Number Of Ingredients 8

1 (16 ounce) package macaroni
2 cucumbers, peeled and diced
4 tomatoes, chopped
1 onion, finely diced
4 stalks celery, diced
1 (15 ounce) can peas, drained
1 cup mayonnaise
1 head iceberg lettuce

Steps:

  • In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.
  • In a large bowl, combine the pasta, cucumbers, tomatoes, onion, celery, peas and mayonnaise. Mix well, chill, and serve on crisp lettuce leaves.

Nutrition Facts : Calories 751.5 calories, Carbohydrate 89 g, Cholesterol 16.7 mg, Fat 37.1 g, Fiber 9.4 g, Protein 17.8 g, SaturatedFat 5.6 g, Sodium 457.8 mg, Sugar 12 g

MACARONI GARDEN SALAD



Macaroni Garden Salad image

Bonnie Sturgeon of Berwick, New Brunswick enjoys making this delightful salad during the summer. Tomato, cucumber and sweet red pepper are tossed with macaroni and herbs, then coated in a creamy fat-free mayonnaise dressing. Serve it as a light lunch or as a side dish with your favorite meat for supper.

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 2 servings.

Number Of Ingredients 12

1 cup cooked elbow macaroni
1 medium tomato, seeded and chopped
1/2 cup chopped seeded cucumber
1/2 cup chopped sweet red pepper
2 tablespoons minced fresh basil
1 tablespoon minced fresh parsley
2 tablespoons fat-free mayonnaise
2 teaspoons olive oil
1 teaspoon balsamic vinegar
1 garlic clove, minced
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

  • In a bowl, combine the macaroni, tomato, cucumber, red pepper, basil and parsley. In a small bowl, whisk the mayonnaise, oil, vinegar, garlic, salt and pepper until blended. Pour over macaroni mixture and stir until coated. Cover and refrigerate for at least 2 hours.

Nutrition Facts : Calories 181 calories, Fat 6g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 426mg sodium, Carbohydrate 29g carbohydrate (0 sugars, Fiber 3g fiber), Protein 5g protein. Diabetic Exchanges

SPIRAL MACARONI SALAD



Spiral Macaroni Salad image

This is one of my recipes featured in Southern Living. A gal named "Dee" made this and brought it to our office about 40 years ago, and it's been my favorite mac salad ever since. She said you can put almost any fresh garden veggie in this and it will work.

Provided by Bliss

Categories     < 30 Mins

Time 21m

Yield 6 serving(s)

Number Of Ingredients 13

1 (8 ounce) package spiral shaped pasta
1 cup cherry tomatoes, halved
1 cup cheddar cheese, shredded (4 oz)
1 small cucumber, peeled and cut into chunks
2 tablespoons chopped green peppers
2 tablespoons chopped celery
2 tablespoons chopped green onions
1 tablespoon pickle relish
1/4 cup mayonnaise
1/2 teaspoon prepared mustard
1 pinch dill seed
1 pinch celery salt
1 pinch celery seed

Steps:

  • Cook macaroni according to package directions; drain.
  • Rinse macaroni with cold water; drain.
  • Combine macaroni and next 7 ingredients; toss gently.
  • Combine remaining ingredients, and mix well.
  • Pour over salad; toss gently.
  • Cover and chill at least an hour.
  • Yield: 6 servings.

Nutrition Facts : Calories 272.4, Fat 10.2, SaturatedFat 4.6, Cholesterol 22.3, Sodium 218.1, Carbohydrate 35, Fiber 2, Sugar 3.5, Protein 10.4

GARDEN MACARONI SALAD RECIPE



Garden Macaroni Salad Recipe image

Provided by á-6659

Number Of Ingredients 10

2 c (7-oz) elbow macaroni, cooked, drained
1 c chopped cucumber
1/2 c chopped green pepper
1/2 c radish slices
2 Tbsp chopped onion
1/2 tsp salt
1 8-oz pkg cream cheese, softened
1/4 c mayonnaise
1/4 c sweet pickle relish
1 Tbsp prepared mustard

Steps:

  • Combine macaroni, cucumber, green pepper, radishes, onion, and salt and mix well. Combine cream cheese and remaining ingredients, mixing until well blended. Add to macaroni mixture; mix lightly. Spoon and gently press into lightly oiled 6 1/2 c ring mold; chill several hours or overnight. Unmold onto serving plate. Garnish with cucumber slices and radish roses, if desired. Yields 6-8 servings.

GARDEN PASTA SALAD



Garden Pasta Salad image

Make and share this Garden Pasta Salad recipe from Food.com.

Provided by gailanng

Categories     Cheese

Time 30m

Yield 6 serving(s)

Number Of Ingredients 11

1 cup mayonnaise
1 teaspoon lemon juice
1/4 cup chopped parsley
1 teaspoon dried basil
1 garlic, clove, minced
1 pinch black pepper
1 (8 ounce) package mild cheddar cheese, diced
2 cups cooked broccoli florets, tender crisp
1 cup noodles, cook and drained (elbow works best)
2 medium tomatoes, wedged
1/2 cup chopped walnuts, toasted

Steps:

  • In a small bowl, combine first 6 ingredients; mix well, set aside.
  • In a large bowl, combine cheese, broccoli florets, noodles and walnuts.
  • Lightly toss dressing with noodles mixture.
  • Arrange tomatoes on top.

Nutrition Facts : Calories 423.5, Fat 32.5, SaturatedFat 10.6, Cholesterol 55.2, Sodium 526.3, Carbohydrate 22.2, Fiber 1.7, Sugar 4.3, Protein 13.9

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