MACARONI GARDEN SALAD

Macaroni Garden Salad image

Bonnie Sturgeon of Berwick, New Brunswick enjoys making this delightful salad during the summer. Tomato, cucumber and sweet red pepper are tossed with macaroni and herbs, then coated in a creamy fat-free mayonnaise dressing. Serve it as a light lunch or as a side dish with your favorite meat for supper.

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 2 servings.

Number Of Ingredients 12

Previous Next

Ingredients

1 cup cooked elbow macaroni
1 medium tomato, seeded and chopped
1/2 cup chopped seeded cucumber
1/2 cup chopped sweet red pepper
2 tablespoons minced fresh basil
1 tablespoon minced fresh parsley
2 tablespoons fat-free mayonnaise
2 teaspoons olive oil
1 teaspoon balsamic vinegar
1 garlic clove, minced
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

In a bowl, combine the macaroni, tomato, cucumber, red pepper, basil and parsley. In a small bowl, whisk the mayonnaise, oil, vinegar, garlic, salt and pepper until blended. Pour over macaroni mixture and stir until coated. Cover and refrigerate for at least 2 hours.

Nutrition Facts : Calories 181 calories, Fat 6g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 426mg sodium, Carbohydrate 29g carbohydrate (0 sugars, Fiber 3g fiber), Protein 5g protein. Diabetic Exchanges