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Macaroni Salad Recipe

Macaroni Salad Recipe

6 servings



3 cups cooked elbow macaroni, room temperature

1/2 cup each: frozen, thawed baby peas, chopped onion,

celery, shredded carrot, red bell pepper

1/4 cup sliced ripe or pimiento-stuffed olives

3/4 cup fat-free mayonnaise

2 teaspoons yellow mustard

1 teaspoon sugar

Salt and pepper, to taste


Combine macaroni, vegetables, and olives in bowl. Mix in combined mayonnaise, mustard, and sugar, season to taste with salt and pepper.

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