Veggie Macaroni Salad

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  • Category: Salads
  • Servings: 10 servings
Veggie Macaroni Salad


  • 2 cups uncooked elbow macaroni
  • 1 large tomato, seeded and chopped
  • 1 cup frozen peas, thawed
  • ½ cup shredded reduced-fat cheddar cheese
  • ½ cup chopped celery
  • 1 hard-cooked egg, chopped
  • 2 green onions, sliced
  • ¾ cup reduced-fat mayonnaise
  • 1 cup fat-free plain yogurt
  • 2 tablespoons sugar
  • 1 tablespoon prepared mustard
  • 1/8 teaspoon celery seed


Cook macaroni according to package direction; drain and rinse in cold water. Meanwhile, in a large bowl, combine the macaroni, tomato, peas, cheese, celery, egg and onions.

In a small bowl, combine the dressing ingredients. Pour over macaroni mixture and toss to coat. Refrigerate until serving.

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