Light Macaroni Salad
Recipe type: Salad, Side Dish
Prep time: 
Cook time: 
Total time: 
Serves: 8 servings
  • 8 oz. dry macaroni (I used Barilla)
  • ½ sweet onion, finely chopped
  • ½ cup celery, finely chopped
  • ½ red pepper, finely chopped
  • ½ cup carrot shreds
  • 1 small zucchini, finely chopped
  • ½ cup mayonnaise (Hellmann's is the best in my opinion)
  • 1 tablespoon 1% milk
  • 1-2 tablespoons red wine or cider vinegar
  • 1 tablespoon sugar
  • ½ teaspoon salt
  • ½ teaspoon celery salt
  • ½ teaspoon black pepper
Note--You can double all the vegetables for a greater nutritional value per serving
  1. Cook the pasta according to package directions, about 7 minutes. I add about 1 teaspoon salt to the water before adding the pasta.
  2. Drain the pasta and run cool water over the pasta until it is about room temperature. Make sure to shake out excess water. Place in a medium sized bowl. Add in the onion, celery, red pepper and carrots and zucchini.
  3. In a small bowl, whisk together mayonnaise, milk, vinegar, sugar, salt, celery salt, and pepper. Pour over pasta and vegetables. Mix until pasta and vegetables are completely coated. Add salt and pepper to taste.
  4. Refrigerate for at least 2 hours. The salad is best if you make it the night before.
Recipe by The Memorable Kitchen at