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Macaroni and Cheese Salad

Macaroni and Cheese Salad

Julia Ann
Macaroni and fresh vegetables with a spicy cheese and mustard dressing. A good dish for picnics and carry-ins; will become your summertime favorite.
5 from 1 vote
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Prep Time 30 minutes
Refrigeration 8 hours
Total Time 8 hours 30 minutes
Course Salads
Cuisine American
Servings 8
Calories 74 kcal

Equipment

  • Large kettle to cook macaroni
  • Large bowl to prepare salad

Ingredients
  

  • 1½ cups dry macaroni
  • 4 cups water
  • ¼ cup celery diced
  • ¼ cup carrots shredded
  • ¼ cup yellow onion, diced
  • ¼ cup green pepper diced
  • ¼ cup pickle relish sweet relish
  • 1 10½ can cheddar cheese soup
  • ¼ cup vegetable oil
  • 2 tbsp vinegar cider or wine
  • 1 teaspoon sugar
  • 1 teaspoon prepared mustard Dijon mustard an option
  • 1 teaspoon Worcestershire sauce
  • 1/4 teaspoon each salt and pepper
  • 1-2 tbsp black olives sliced

Instructions
 

  • Bring water to boil, add macaroni to boil 9 to 10 minutes.
  • Drain macaroni, put in bowl and cool in refrigerator for 30 minutes.
  • Chop vegetables.
  • Mix soup and seasonings, beat with mixer until well blended.
  • Add vegetables and the dressing into macaroni.
  • Option to decorate with sliced black olives on top before chilling 8 hours

Nutrition

Sodium: 126mgCalcium: 6mgVitamin C: 4mgVitamin A: 712IUSugar: 1gFiber: 1gPotassium: 41mgCholesterol: 1mgCalories: 74kcalSaturated Fat: 6gFat: 7gProtein: 1gCarbohydrates: 3gIron: 1mg
Keyword , cheese, , vegetables, macaroni
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