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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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I've played around with this for a while because I couldn't find another recipe I really liked. All the veggie amounts are estimate, I like lots and the different colors make it pretty. Ingredients:
3 cups dry elbow macaroni, cooked and well drained |
3 stalks celery, sliced (or diced) |
1/2-1 red bell pepper, diced |
4 green onions, sliced thin |
1/2 cup black olives, sliced |
1 cup mayonnaise (i use light) |
1/2 cup fat-free italian salad dressing |
1/4-1/2 cup parmesan cheese (fresh is best) |
Directions:
1. Cook macaroni until tender. Drain well. Rinse under cold water until cooled.
2. Cut all veggies and set aside.
3. Mix mayo and Italian dressing until blended well. Add Parmesan cheese.
4. If I'm eating this the same day I go ahead and mix it all together and let it meld for several hours.
5. If I'm preparing ahead of time I toss the macaroni and veggies together with some extra Italian dressing, store the mayo mixture separately and combine the next day a few hours before I need it to keep it from drying out.
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