Macaroni Salad I

Macaroni Salad I

38 Reviews 3 Pics
Recipe by  SCHULER

“A classic salad with lots of vegetables. Try serving it at your next potluck or picnic.”

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Adjust Servings

Original recipe yields 8 servings



  1. Cook macaroni pasta in a large pot with boiling salted water until al dente. Rinse with cool water and drain.
  2. In a large bowl add the chopped cucumber, tomatoes, green bell pepper, and onion.
  3. Blend the milk and creamy salad dressing together in a small bowl until smooth and to your liking of thickness.
  4. Add cooled pasta and salad dressing mixture to large bowl of chopped vegetables. Add salt and pepper to taste.
  5. Refrigerate until chilled. Serve.

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Reviews (38)

Rate This Recipe


My family LOVES this macaroni salad and they are hard to please. I use mayonnaise instead of salad dressing and omit the tomatoes.



At first it didnt have enogh flavor so I added a packet of hidden valley ranch dressing mix to it. That gave it an excellent taste



This recipe was great. This could be a low fat dish. Just substitute low fat mayo and low fat milk and you have a wonderful dish. It sure makes alot so do not double recipe. Next time I think I will use one cup of marconi instead of 2. This is a keeper!

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Amount Per Serving (8 total)

  • Calories
  • 279 cal
  • 14%
  • Fat
  • 14.7 g
  • 23%
  • Carbs
  • 31.6 g
  • 10%
  • Protein
  • 4.5 g
  • 9%
  • Cholesterol
  • 18 mg
  • 6%
  • Sodium
  • 446 mg
  • 18%

Based on a 2,000 calorie diet



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Macaroni and Cheese Salad


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Cheddar and Macaroni Salad