Best Veggie Macaroni Salad Recipes

VEGGIE MACARONI SALAD

Veggie Macaroni Salad image

"When I bring this super salad to church dinners, there is usually nothing to take home," relates Lynn Cole of Sagle, Idaho. "Add 2 or 3 cups leftover turkey or chicken to create a filling main-dish salad," she suggests. "The dressing is so good that we use it on potato salads and even lettuce salads!"

Provided by Taste of Home

Categories Lunch

Time 35m

Yield 10 servings.

Number Of Ingredients 13

Ingredients

2 cups uncooked elbow macaroni
1 large tomato, seeded and chopped
1 cup frozen peas, thawed
1/2 cup shredded reduced-fat cheddar cheese
1/2 cup chopped celery
1 hard-boiled large egg, chopped
2 green onions, sliced
DRESSING:
3/4 cup reduced-fat mayonnaise
1 cup fat-free plain yogurt
2 tablespoons sugar
1 tablespoon prepared mustard
1/8 teaspoon celery seed

Steps:

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.

Nutrition Facts : Calories 234 calories, Fat 8g fat (2g saturated fat), Cholesterol 31mg cholesterol, Sodium 246mg sodium, Carbohydrate 32g carbohydrate (0 sugars, Fiber 2g fiber), Protein 8g protein. Diabetic Exchanges

WARM MACARONI AND VEGGIE SALAD RECIPE - (4.1/5)

Warm Macaroni and Veggie Salad Recipe - (4.1/5) image

Provided by ladygourmet

Number Of Ingredients 12

Ingredients

2 roasted red peppers - sliced
1 bunch of scallions - chopped
3 cloves of garlic - chopped
3 plum tomatoes - blanched and chopped
1/2 cup chopped olives
1/2 cup fresh basil - chopped
1/2 tsp. salt
1/4 tsp. red pepper flakes
1/2 tsp. dried oregano
1 lb. of your favorite macaroni
Grated Parmesan or Romano cheese
Olive oil

Steps:

Preheat Oven 350 degrees: Place the peppers on a pan in the oven and roast for 20 - 25 minutes. Remove and let cool before slicing. Bring a small pot of water to a simmer and add the tomatoes. Simmer for a minute or two until the skin gets slightly wrinkled. Remove from the water and let cool before gently removing the skin and chopping. Heat a large frying pan with 2 tablespoons of olive oil. Add the scallions, garlic and tomatoes. Sauté on low until the scallions are tender. Add the olives, basil and seasonings. Gently simmer while preparing the macaroni. Serve with a drizzle of olive oil, grated cheese and dash of extra red pepper flakes.

WARM MACARONI AND VEGGIE SALAD

Warm Macaroni and Veggie Salad image

A delicious and light summer meal!

Provided by Catherine Cappiello Pappas @LadyGourmet

Number Of Ingredients 12

Ingredients

- 2 roasted red peppers - sliced
- 1 bunch of scallions - chopped
- 3 cloves of garlic - chopped
- 3 plum tomatoes - blanched and chopped
- ½ cup chopped olives
- ½ cup fresh basil - chopped
- ½ tsp. salt
- ¼ tsp. red pepper flakes
- ½ tsp. dried oregano
- 1 lb. of your favorite macaroni
- grated parmesan or romano cheese
- olive oil

Steps:

Preheat Oven 350 degrees: Place the peppers on a pan in the oven and roast for 20 - 25 minutes. Remove and let cool before slicing. Bring a small pot of water to a simmer and add the tomatoes. Simmer for a minute or two until the skin gets slightly wrinkled. Remove from the water and let cool before gently removing the skin and chopping. Heat a large frying pan with 2 tablespoons of olive oil. Add the scallions, garlic and tomatoes. Sauté on low until the scallions are tender. Add the olives, basil and seasonings. Gently simmer while preparing the macaroni. Serve with a drizzle of olive oil, grated cheese and dash of extra red pepper flakes.