Garden Macaroni Salad Recipes

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MACARONI GARDEN SALAD

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



Macaroni Garden Salad image

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

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

GARDEN PASTA SALAD

Provided by Food Network

Categories     side-dish

Time 1h20m

Yield 8 to 10 servings

Number Of Ingredients 10



Garden Pasta Salad image

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.

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

GARDEN PASTA SALAD

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



Garden Pasta Salad image

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

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

GARDEN MACARONI SALAD

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



Garden Macaroni Salad image

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.

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

GARDEN PASTA SALAD

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

Provided by Cookie in Ontario

Categories     Lunch/Snacks

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 8



Garden Pasta Salad image

Steps:

  • Cook pasta, adding carrots & asparagus during the last 3 or 4 min of cooking.
  • Drain & rinse with cold water.
  • Combine mayonaise, milk, parsley & garlic. Pour over pasta mixture.
  • Add onions & toss.
  • Cover & chill for up to 2 hours.

Nutrition Facts : Calories 123.9, Fat 10.2, SaturatedFat 1.6, Cholesterol 11.2, Sodium 262.9, Carbohydrate 7.3, Fiber 1.2, Sugar 3.2, Protein 1.4

4 cups fusilli or 4 cups rotelle pasta, uncooked
1 cup baby carrots, coarsely chopped
1 cup asparagus, coarsely chopped
3/4 cup light mayonnaise
2 tablespoons milk
parsley, dried
1 garlic clove, minced
1/2 cup red onion, thinly sliced

GARDEN PASTA SALAD

This is the perfect name for this pasta salad because with all the fresh veggies it literally tastes like summer. There are so many textures and flavors going on. Ham adds a little heartiness while peas add a pop of sweetness. The two types of cheese pair perfectly with the light and tangy Italian dressing. If you're making this ahead of time, we suggest not adding the lettuce until you're ready to serve or it will get soggy. Serve this as a side or a light lunch.

Provided by Laura Yoder @lkyoder34

Categories     Pasta Salads

Number Of Ingredients 14



Garden Pasta Salad image

Steps:

  • Cook and drain pasta. Add it to a large mixing bowl.
  • Toss in peas, onions, green onions, and celery.
  • Toss in green and red bell peppers, tomatoes, and black olives.
  • Toss in ham.
  • Toss in cheddar cheese.
  • Toss in lettuce.
  • Toss to coat mixture with the Italian dressing.
  • Sprinkle with Parmesan cheese. Cover and chill until ready to serve.

1 cup(s) frozen peas, thawed
1 medium sweet onion, chopped
2 - green onions, sliced thin
1 cup(s) sliced celery
2 medium tomatoes, chopped and seeded
1 medium green bell pepper, chopped
1 medium red bell pepper, chopped
1/2 cup(s) shredded sharp cheddar cheese
1 can(s) black olives, drained (3.8 oz)
16 ounce(s) corkscrew pasta, cooked and drained
1 cup(s) diced smoked ham
1 bottle(s) Italian dressing (16 oz)
1/2 cup(s) grated Parmesan cheese
1/2 - head - iceberg lettuce, torn into small pieces

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