Garden Macaroni Salad

Mustard and dill give this colorful salad a wonderful flavor, different from other pasta salads.


8 servings


1 cup uncooked elbow macaroni
1 cup fresh broccoli florets
1 small onion, chopped
1 medium carrot, thinly sliced
1/2 cup chopped peeled cucumber
1/2 cup frozen peas, thawed
1/2 cup sliced radishes
4 ounces Swiss cheese, cubed
1 cup mayonnaise
2 tablespoons prepared mustard
1 tablespoon granulated (white) sugar
4 1/2 teaspoons snipped fresh dill or 1 1/2 teaspoons dill weed


Cook macaroni according to package directions; drain and rinse in cold water. In a large bowl, combine the macaroni, broccoli, onion, carrot, cucumber, peas, radishes and cheese.

In a small bowl, combine the mayonnaise, mustard, sugar and dill. Pour over macaroni mixture and toss to coat. Cover and refrigerate for at least 2 hours before serving.

Nutritional Information

1 serving (3/4 cup) equals 314 calories, 26 g fat (6 g saturated fat), 23 mg cholesterol, 247 mg sodium, 13 g carbohydrate, 2 g fiber, 6 g protein.

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