Macaroni Garden Salad


  • 1 cup cooked elbow macaroni
  • 1 medium tomato, seeded and chopped
  • 1/2 cup chopped seeded cucumber
  • 1/2 cup chopped sweet red pepper
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  • 2 Tbsp. minced fresh basil
  • 1 Tbsp. minced fresh parsley
  • 2 Tbsp. fat free mayonnaise
  • 1 tsp. balsamic vinegar
  • 1 garlic clove, minced
  • Pinch tsp. salt
  • Pinch tsp. pepper


In a bowl, combine the macaroni, tomato, cucumber, red pepper, basil, and parsley.

In a small bowl, whisk together the mayonnaise, oil, vinegar, garlic, salt and pepper until blended. Stir into macaroni mixture until coated. Cover and refrigerate for at least 2 hours before serving.

Source: Our Canada Magazine.

By Raymonde from North Bay, Ontario


Anonymous Flag
November 7, 20080 found this helpful

This sounds yummy !!!

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