Veggie Macaroni Salad
Serves: 10
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This salad was a hit at the last pot luck I took it to. The dressing is so good that we use it on potato salads and even lettuce salads!
Prep Time:
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Ingredients:
| 2 cups | uncooked elbow macaroni |
| 1 | large tomato, seeded and chopped |
| 1 cup | frozen peas, thawed |
| 1/2 cup | shredded Cheddar cheese |
| 1/2 cup | chopped celery |
| 1 | hard-cooked egg, chopped |
| 2 | green onions, sliced |
| DRESSING: | |
| 3/4 cup | mayonnaise |
| 1 cup | plain yogurt |
| 2 tablespoons | sugar |
| 1 tablespoon | prepared mustard |
| 1/8 teaspoon | celery seed |
Directions:
Cook macaroni according to package directions; drain and rinse in cold water. In a large bowl, combine the macaroni, tomato, peas, cheese, celery, egg and onions. In a small bowl, combine the dressing ingredients. Pour over macaroni mixture and toss to coat. Refrigerate until serving. Yield: 10 servings.
Source: tasteofhome.com
