Icebox macaroni salad
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Elbow macaroni, uncooked |
| 1 | tablespoon | White vinegar |
| 1 | tablespoon | Olive oil |
| ½ | cup | Onions, chopped |
| ½ | cup | Bell peppers, chopped |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Black pepper |
| 1 | cup | Fat-free cheddar cheese, shredded |
| ½ | cup | Fat-free mayonnaise |
| 2 | cups | Frozen green peas, thawed |
| 1 | cup | Turkey light meat, skinless, cooked and cubed |
| 1 | cup | Celery, diced |
Directions
Cook macaroni according to package directions. Do not chill. While still hot drizzle with oil and vinegar. Add onions, bell peppers, salt, black pepper, cheese, and mayonnaise. Mix well. Gently mix in peas, turkey, and celery. Chill thoroughly.
Per serving: 196 Calories; 3g Fat (13% calories from fat); 12g Protein; 31g Carbohydrate; 12mg Cholesterol; 427mg Sodium Serving Ideas : Serve with salad greens and sliced French bread.
Recipe by: Creamettes Macaroni Posted to Digest eat-lf.v097.n082 by matejka@... (Anita A. Matejka) on Mar 26, 1997