MACARONI SALAD

Macaroni Salad image

I live in an area that's hot and humid, so I'm always experimenting with new recipes to find a dish that is tasty and nutritious - and that I can make without turning on my oven.

Provided by Taste of Home

Categories Lunch

Time 10m

Yield 8 servings.

Number Of Ingredients 16

Ingredients

2 cups cooked elbow macaroni
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
2 hard-boiled large eggs, chopped
1/2 cup chopped dill pickles
1/2 cup mayonnaise
1/2 cup applesauce
3 tablespoons chopped onion
3 tablespoons minced fresh parsley
3 tablespoons sliced ripe olives
1 tablespoon mustard seed
1 tablespoon pickle juice
1/2 teaspoon salt
1/4 teaspoon pepper
Pinch garlic powder
Lettuce leaves
Paprika

Steps:

In a large bowl, combine the first 14 ingredients; toss to coat. Cover and refrigerate for 1-2 hours. Serve in a lettuce-lined bowl; sprinkle with paprika.

Nutrition Facts : Calories 229 calories, Fat 14g fat (2g saturated fat), Cholesterol 58mg cholesterol, Sodium 466mg sodium, Carbohydrate 20g carbohydrate (4g sugars, Fiber 3g fiber), Protein 6g protein.