Homestyle Macaroni Salad
Recipe from
Ladies' Home Journal
For this classic side salad, we mixed cavatappi pasta, hard-boiled eggs, and chopped vegetables with a tangy buttermilk-mayo dressing.
Servings:
fourteen 1-cup servings
Prep Time:
35 mins
Total Time:
45 mins
Ingredients
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1 poundcavatappi or macaroni pastasee savings
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4hard-cooked eggs, choppedsee savings
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1 cupchopped celerysee savings
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1/3 cupfinely chopped red bell peppersee savings
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1 tablespoonminced jalapeno, optionalsee savings
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1/3 cupchopped red onionsee savings
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1/2 cupbuttermilksee savings
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1/2 cupmayonnaisesee savings
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2-1/2 tablespoonscider vinegarsee savings
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3 tablespoonssnipped fresh chivessee savings
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1-1/4 teaspoonssaltsee savings
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1/4 teaspoonground red peppersee savings
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1/4 teaspoonfreshly ground black peppersee savings
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Directions
1.
Cook pasta according to package directions. Transfer to colander and rinse under cold water; drain.
2.
Meanwhile, combine remaining ingredients in a large bowl until well blended. Add cooled pasta and toss to coat. Makes fourteen 1-cup servings.
Make-Ahead Tip
Cover salad and refrigerate up to 24 hours. Let stand at room temperature 30 minutes before serving.
Nutrition information
Per serving: Calories 210, Total Fat 8.5 g, Saturated Fat 1.5 g, Cholesterol 66 mg, Sodium 289 mg, Carbohydrate 26 g, Fiber 1 g, Protein 6 g. Daily Values: Vitamin A 0%, Vitamin C 0%, Calcium 3%, Iron 0%.
Percent Daily Values are based on a 2,000 calorie diet
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