Granny's Macaroni Salad
This macaroni salad is perfect for summer picnics, potluck dinners, or family gatherings of any sort.
Servings: 10
Calories: 198kcal
Ingredients
- 10 oz. elbow macaroni cooked and drained
- 1/2 cup carrots peeled and grated
- 1/2 cup celery finely diced
- 1/2 cup radishes Optional
- 1/2 cup green bell peppers finely diced
- 1/2 cup sweet onion minced
Dressing Mixture
- 1 cup salad dressing like Miracle Whip
- 1/3 cup granulated sugar
- 2 tablespoons yellow mustard
- 2 tablespoons apple cider vinegar
Instructions
- Gather your ingredients so that you have everything close at hand on the counter or table.
Prepare Your Ingredients
- In a medium saucepan, cook 10 oz. elbow macaroniaccording to package instructions, approximately 9-11 minutes. Drain macaroni into a colander and rinse with cold running water. Place in a large serving bowl.
- Using a vegetable grater and a Chef's knife and cutting board, prepare the vegetables. Peel and grate 1/2 cup carrots. Finely dice 1/2 cup celery, 1/2 cup radishes, and 1/2 cup green bell peppers. Mince the 1/2 cup sweet onion.
- Add the prepared vegetables to the cooled macaroni in the large serving bowl.
Prepare the Salad Dressing
- In a glass measuring cup combine 1 cup salad dressing, 1/3 cup granulated sugar, 2 tablespoons yellow mustard, and 2 tablespoons apple cider vinegar. Whisk together until smooth.
- Pour half of the dressing over the salad and mix well. Cover and refrigerate for two hours.
- Before serving, pour the remaining dressing over the salad. Mix well. Makes 8-10 servings.
Notes
*You may need to add a little milk or salad dressing mix to the Macaroni Salad before serving as the pasta will soak up the extra moisture as it chills in the refrigerator.
Nutrition
Calories: 198kcal | Carbohydrates: 33g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Sodium: 280mg | Potassium: 159mg | Fiber: 2g | Sugar: 11g | Vitamin A: 1130IU | Vitamin C: 8mg | Calcium: 19mg | Iron: 1mg
