Macaroni Salad
Prep
15m
Cook
5m
| Category: | Breakfast & Brunch |
| Seasons | June |
| Cuisine Type | American |
Ingredients
Macaroni Salad
| 1 16 ounce package shell macaroni, uncooked |
| 2 Medium tomatoes, ripe, cored and diced |
| 1 cup celery, finely sliced |
| 1/2 cup green pepper, finely chopped |
| 1 cup mayonnaise |
| 1/2 cup spicy brown mustard |
| 1 cloves garlic, minced |
| 1 tsp brown sugar |
| 1 tsp salt |
| 1 tsp black pepper, freshly ground |
Macaroni Salad Directions
- Cook pasts in slightly salted water until Al Dente.
- Drain pasta and coll under cold running water, shaking after to remove any extra water.
- Pour pasta into a large bowl.
- Add diced tomatoes, celery and perres.
- In a separate bowl, mix mayonnaise, mustard, garlic, sugar, sdalt and pepper until well blended
- pour dressing onto pasta bowl and mix until well blended.
- Chill 1 hour.
Notes
If you can find it, creole spicy mustard can be used too
Nutrition facts
Serving size 1 cup gluten free lactose free
Per Serving
| Kcal: | 351 kcal |
| Fibers (g): | 2.6g |
| Sodium (mg): | 695mg |
| Carbs: | 51.9g |
| Sugar (g): | 4.9g |
| Fat: | 10.8g |
| Saturated fat (g): | 1.6g |
| Cholesterol: | 8mg |
| Proteins: | 8.1g |
