Macaroni Salad
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Nutrition balance score
Good
Glycemic Index
53
Low
Glycemic Load
16
Moderate
Nutrition per serving
Calories170.1 kcal (9%)
Total Fat4.7 g (7%)
Carbs29.5 g (11%)
Sugars10.2 g (11%)
Protein3.9 g (8%)
Sodium165.6 mg (8%)
Fiber3.2 g (12%)
% Daily Values based on a 2,000 calorie diet
Ingredients
25 servings
2 quartWater
1 quartWhole-grain elbow macaroni
1 cupLow-fat mayonnaise
¼ cupWhite vinegar
1 cupsugar
3 TbspMustard
1 ½ cupsRed Bell Peppers
fresh, diced
1 ½ cupsGreen Bell Peppers
Fresh, diced
2 TbspPimientos
canned, diced, drained
2 ¾ cupsCarrots
fresh, shredded
1 ½ cupsCelery
fresh, diced
1 cupRed Onions
fresh, diced
¾ tspSalt
½ tspBlack pepper
or white, ground
1 tsppaprika
Instructions
Step 1
Heat water to a rolling boil
Step 2
Slowly add macaroni. Stir constantly until water boils again. Cook about 10-12 minutes or until al dente. Stir occasionally. DO NOT OVERCOOK. Drain well. Set aside for step 4.
Step 3
Dressing: Combine mayonnaise, vinegar, sugar, and mustard in a small bowl. Stir well. Set aside for step 5.
Step 4
Combine macaroni, bell peppers, pimientos, carrots, celery, onions, salt and pepper in a large bowl. Mix well.
Step 5
Pour dressing over vegetable and pasta mixture. Mix well.
Step 6
Transfer macaroni salad to a steam table pan.
Step 7
CCP: Cool to 40 degrees F or lower within 4 hours
Step 8
CCP: Hold at 40 degrees F or below.
Step 9
Garnish with paprika
Step 10
Portion 3/4 cup
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