Macaroni Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Cooked macaroni mixed with diced vegetables and a creamy, tangy mayo-based dressing. A classic picnic and potluck side dish that's rich and satisfying, often paired with grilled meats.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1/2 pound elbow macaroni (, or ditalini)
- 1/4 cup red onion (, finely diced )
- 1 rib celery (, finely diced)
- 1/2 red bell pepper (, finely diced)
- ¼ cup carrots (, finely shredded , loosely measured, then squeezed out)
- 1/2 cup mayonnaise
- 1/4 cup sour cream (, or plain Greek yogurt)
- 2 Tablespoons milk
- 2 Tablespoons cider vinegar
- 1/2 Tablespoon granulated sugar
- 1/2 Tablespoon dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
At a glance
PER SERVING · TIME 25M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 10m
- Sodium
- 356mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 91mg
- Calcium
- 26mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 356MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.