That's Smart! Macaroni Salad

Recipe

Side Dish
That's Smart! Macaroni Salad

Primary Media

Bowl of macaroni salad and two single-sized portions on serving plates with forks.

User Rating

3.93 out of 5 stars
Rate it:
15 ratings

Recipe Data

26
Servings
2hr20min
Prep
2hr38min
Total

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    Description

    It's cookout season! Meet our go-to recipe for feeding a whole bunch of people without tapping into our rainy day fund. 

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    Servings and Ingredients

    Ingredients
    Serves 26
    QuantityIngredientAdd
    1(16-oz.) pkg. That's Smart! elbow macaroni
    1(12-oz.) pkg. That's Smart! frozen sweet peas
    1 c.That's Smart! mayonnaise
    1 tbsp.That's Smart! yellow mustard
    Hy-Vee salt
    Hy-Vee ground black pepper
    2(2.25-oz. each) cans That's Smart! sliced black olives, drained
    ½medium red onion, chopped
    1medium red bell pepper, seeded and chopped
    1(8-oz.) pkg. Hy-Vee extra sharp Cheddar cheese block, cut into 1/4-inch cubes
    Fresh parsley, chopped, for garnish

    Things To Grab

    • Large stockpot
    • Colander
    • Large serving bowl

    Directions

    1. Bring a large stockpot of lightly salted water to a boil over high heat. Cook elbow macaroni according to package directions, adding frozen peas to boiling pasta during the last 5 minutes of cooking. Drain and rinse pasta and peas under cold water until chilled; set aside.

    2. In a large serving bowl, whisk together mayonnaise and yellow mustard until well combined; season with salt and pepper. Mix in sliced black olives, red onion, bell pepper, extra sharp Cheddar cheese, and cooled pasta and peas. Cover and refrigerate for 2 hours or until chilled. Garnish with fresh parsley, if desired.

    Nutrition facts

    Servings

    180 Calories per serving
    1/2 cup

    Amounts Per Serving

    • Total Fat: 11g
    • Cholesterol: 15mg
    • Sodium: 150mg
    • Total Carbohydrates: 16g
    • Protein: 5g

    Daily Values

    0%
    Iron 6%
    0%
    Calcium 6%
    0%
    Vitamin D 0%
    0%
    Potassium 2%

    Recipe Source:

    Hy-Vee Test Kitchen