Garden Macaroni Salad

Submitted by:
Good summer lunch-dinner thing.

Preparation time: 25 minutes, + 2 hours
Cooking time:

Serves: 8

Dietary guidance: v 


1 cup uncooked elbow macaroni
1 cup fresh broccoli florets
1 small onion, chopped
1 medium carrot, thinly sliced
1/2 cup chopped peeled cucumber
1/2 cup frozen peas, thawed
1/2 cup sliced radishes
4 ounces swiss cheese, cubed
1 cup mayonnaise
2 tablespoons mustard
1 tablespoon sugar
4-1/2 snipped fresh dill (or) 1-1/2 teaspoons dill weed


Cook macaroni according to package directions; drain and rinse in cold water. In a large bowl combine the macaroni, cheese, and all the vegetables. In a small bowl, combine the mayonnaise, mustard, sugar, and dill. Pour over macaroni mixture and toss to coat. Cover and refrigerate at least 2 hours before serving.

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