Thursday, August 25, 2011

Mama's Macaroni Salad

This macaroni salad was a staple at childhood family barbecues. As an adult, I’ve brought it to summer potlucks and received many requests for the recipe. Of course, Mama didn’t have a recipe—so I had to figure out the proportions myself! People like it because of the dillweed and sweet pickles.

Ingredients:
16 oz. Macaroni pasta
(I use “Ditalini” shape)
2 c. Diced celery
2 c. Grated carrots
16 oz. Sweet pickles, diced
8 oz. Sharp Cheddar, grated
3 Tbsp. Dillweed
½ tsp. Salt
¾ c. Mayonnaise
Directions:
1. Boil pasta according to package directions.
2. Dice celery and pickles. Grate carrots and cheese.
3. Combine all ingredients in very large bowl and mix gently.

You can adjust this recipe to include whatever’s growing in your garden, such as peppers or summer squash. Also you can add chopped ham.

*Nutrition facts:

Ingredient
Calories
Sodium (% RDA)
Fiber (g)
Protein (g)
Calcium (% RDA)
16 oz. “Ditalini” pasta
1600
0
16
56
0
2 c. celery
32
6
4
2
8
2 c. carrots
90
6
6
2
8
16 oz. sweet gherkins
22
55
0
0
0
8 oz. sharp Cheddar
880
64
0
56
160
¾ c. mayonnaise
1080
48
0
0
0
½ tsp. salt
0
50
0
0
0
Total (14 cups):
3704 kcal
229%
24g
116g
176%
½ c. serving:
132 kcal
8%
1g
4g
6.25%


*Calculated from food packaging and the following website: http://nutritiondata.self.com/
I used “Barilla” brand pasta, “Great Value” brand (Walmart) sweet gherkins (pickles), “Cabot” brand “Seriously Sharp” Cheddar, and “Hellmann’s” (“Best Foods”) brand mayonnaise.

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