Summer Macaroni Salad Recipes


  • 1 package (16 ounces) elbow macaroni
  • 1 cup reduced-fat mayonnaise
  • 3 to 4 tablespoons water or 2% milk
  • 2 tablespoons red wine vinegar
  • 1 tablespoon sugar
  • 1-1/2 teaspoons salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon pepper
  • 1 small sweet yellow, orange or red pepper, finely chopped
  • 1 small green pepper, finely chopped
  • 1 small onion, finely chopped
  • 1 celery rib, finely chopped
  • 2 tablespoons minced fresh parsley


  • Cook macaroni in line with package directions. Drain; rinse with cold water and drain once more.
  • during a tiny bowl, combine dressing, water, vinegar, sugar and seasonings till intermingled. during a giant bowl, mix macaroni, peppers, onion and celery. Add one cup dressing; toss gently to coat. Refrigerate, covered, two hours or till cold. cowl and refrigerate remaining dressing to feature simply before serving.
  • To serve, stir in reserved dressing. Sprinkle with parsley.

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