Ingredients
10
10 servings
- •1 (8 ounce) package salad macaroni
- •1 cup small broccoli florets
- •¾ cup diced Cheddar cheese
- •½ cup chopped green bell pepper
- •½ cup dill pickle relish, with juice
- •1 large dill pickle, chopped
- •½ cup chopped celery
- •½ cup sliced black olives
- •½ cup sliced green olives (Optional)
- •¼ cup chopped green onion
- •2 tablespoons shredded carrot
- •1 tablespoon chopped pimento peppers
- •1 cup light mayonnaise
- •¼ cup prepared yellow mustard
- •1 teaspoon salt
- •½ teaspoon white sugar
- •¼ teaspoon black pepper
Instructions
- Fill a pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the salad macaroni, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink, and rinse with cold water until chilled. Drain again to remove excess water.
- Place macaroni, broccoli, Cheddar cheese, green pepper, pickle relish, dill pickle, celery, black olives, green olives, green onion, carrot, and pimento in a salad bowl, and toss lightly to combine. In a bowl, whisk together the light mayonnaise, mustard, salt, sugar, and black pepper to make a smooth dressing; pour the dressing over the salad, and lightly mix to coat all ingredients with dressing. Refrigerate at least 4 hours to blend flavors before serving.
Nutritional Facts
Per 10 servings
- Calories: 197
- Carbohydrate: 27g
- Fat: 7g
- Fiber: 2g
- Protein: 6g
- Sugar: 7g
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