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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Macaroni Salad

Makes: 20 servings
Serving size: 1/2cup
Start to Finish 25 mins
Macaroni Salad
Ingredients
  • 8  ounces  dried elbow macaroni (2 cups)
  • 1/2  pound  green beans, trimmed and cut into 1-inch pieces (2 cups)
  • 1/4  cup  lemon juice
  • 1  tablespoon  Dijon-style mustard
  • 1  teaspoon  kosher salt
  • 1/4  teaspoon  freshly ground black pepper
  • 1/3  cup  olive oil
  • 1/3  cup  plain yogurt or dairy sour cream
  • 5  ounces  cubed cheddar cheese (1-1/4 cups)
  • 1  cup  fresh spinach leaves
  • 1  large tomato, seeded and chopped (1 cup)
  • 1/2  cup  chopped green onions
  • 1  tablespoon  snipped fresh tarragon or 12 tsp. dried tarragon, crumbled
Directions

1. Cook macaroni according to package directions. Add green beans during last 5 minutes of cooking. Drain. Rinse with cold water; drain well.

2. For dressing, in a medium bowl whisk together lemon juice, mustard, salt, and pepper. Whisk in olive oil until thickened. Whisk in yogurt.

3. Add cheese, spinach, tomato, onions, and tarragon to macaroni. Add dressing; toss. Serve immediately or cover and refrigerate 2 to 24 hours. Makes 20 (1/2-cup) servings.

Nutrition Facts (Macaroni Salad)
  • Servings Per Recipe 20,
  • cal. (kcal) 150,
  • Fat, total (g) 8,
  • chol. (mg) 10,
  • sat. fat (g) 3,
  • carb. (g) 14,
  • Monosaturated fat (g) 4,
  • Polyunsaturated fat (g) 1,
  • fiber (g) 1,
  • sugar (g) 1,
  • pro. (g) 5,
  • vit. A (IU) 534,
  • vit. C (mg) 7,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 1,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 52,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 220,
  • Potassium (mg) 130,
  • calcium (mg) 91,
  • iron (mg) 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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