Veggie Loaded Macaroni Salad

Name: Veggie Loaded Macaroni Salad
Total time: 1200 s
Yield: 8 people
Cuisine: American
Ingredients: 1 pound elbow macaroni; 1 red bell pepper finely diced; 1 medium red onion, finely diced; 1 1/2 cups peas. I use frozen that has been thawed; 1 cup grated carrots; 1 teaspoon salt; Several grinds fresh black pepper; 1/2 cup caesar salad dressing. Use enough to just coat pasta; 1 1/2 cup mayonnaise; 1/4 cup fresh chopped parsley

Taylor Topp Comacho @Tay68cancook

USA

Summer is just around the corner. Time to start summer favorites. This macaroni salad packs flavor, veggies, loads of color and it's so easy to put together. Again these are staples in my house so never a need to run to the store to have a delicious side dish to your summer barbeque and summer dishes.

Taylor Topp Comacho @Tay68cancook

Saved

Ingredients

20 minutes

8 people

1 poundelbow macaroni
1red bell pepper finely diced
1medium red onion, finely diced
1 1/2 cupspeas. I use frozen that has been thawed
1 cupgrated carrots
1 teaspoonsalt
Several grinds fresh black pepper
1/2 cupcaesar salad dressing. Use enough to just coat pasta
1 1/2 cupmayonnaise
1/4 cupfresh chopped parsley

Saved

Steps

20 minutes

1

Cook pasta according to package directions. Strain and set aside.
2

Chop up all your veggies.
3

In a bowl add dressing and mayo. Add salt and pepper. Mix well.
4

Add pasta to a large bowl. Toss in the vegetables then toss in dressing.
5

Mix well. Taste to see if you need to adjust the salt or pepper to your liking.
6

Refrigerate at least several hours before serving. This can be served warm but cold is better. It allows flavors to come together. Serve with grilled meats. Or enjoy alone.