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healtharoni salad

(1 rating)
Cmom02 avatar
Recipe by
Sharon Colyer
@Cmom02
Louisville, KY

I saved this recipe & some others from the pages of the Better Homes and Gardens magazine dated January 1980. I am going to add more macaroni to it & therefore more dressing. You can make it from the original or by trying my adjustments listed below.

(1 rating)
yield 4 serving(s)
prep time 1 Hr
cook time 15 Min
method Stove Top

Ingredients For healtharoni salad

  • 2 c
    red cabbage, shredded
  • 1/2 c
    carrot, grated
  • 1/2 c
    celery, diced
  • 1/2 c
    cucumber, peeled and diced
  • 1/2 c
    green bell pepper, diced
  • 1/2 c
    radishes, julienne-cut
  • 1/4 c
    green onion, sliced
  • 1 Tbsp
    fresh parsley, chopped
  • 1 c
    elbow macaroni, cooked, rinsed with cold water, and drained, from 1/2 cup dry macaroni*
  • lettuce leaves, optional
  • * * * * * *
  • dressing*
  • 1/2 c
    low-fat cottage cheese
  • 1/4 c
    low-fat plain yogurt
  • 1 Tbsp
    mayonnaise*
  • 3/4 tsp
    salt
  • 1/8 tsp
    pepper
  • * * * * * *
  • *change elbow macaroni to 1 1/2 cups cooked, rinsed with cold water, and drained, from 3/4 cup dry macaroni
  • *may use light or low-fat mayo
  • *addition of 2 tsp. minced garlic from jar to dressing
  • *make another batch of dressing, using as much is needed for the addition of more macaroni; any leftovers can be refrigerated & used for a lettuce salad later by thinning dressing a little

How To Make healtharoni salad

  • 1
    In a large bowl, combine all vegetables including parsely. Cover tightly with plastic wrap, and refrigerate, until needed.
  • 2
    In a blender or food processor, combine dressing ingredients. Cover, and blend or process, until smooth. Put in a covered container, and into the refrigerator, until needed.
  • 3
    Cook 1/2 cup dry macaroni, per package directions, to make 1 cup of cooked macaroni (or cook 3/4 cup dry macaroni to make 1 1/2 cups cooked macaroni). Rinse with cold water and drain. Refrigerate, if not using right away.
  • 4
    Just before serving, toss vegetables and macaroni with dressing.
  • 5
    Serve on lettuce-lined platter, if desired. Makes 4 servings, about 130 calories each (from original recipe).(Calories from recipe with extra macaroni & dressing, unknown.)
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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