Directions:
- Cook and cool macaroni. Cut tomatoes into chunks. Cut zucchini lenghwise in half. Cut each diagonally into thin slices. Dice yellow squash.
- In large bowl, mix mayonnaise, basil, lemon juice, salt, pepper and buttermilk. Add macaroni, tomato chunks, zucchini and squash with mixture. Gently stir until coated.
- Can be served at room temperature or cooled. If salad is too dry, stir in additional buttermilk, just until moistened.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 188.42 Kcal (789 kJ) | ||
| Calories from fat | 135.72 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.08g | 23% | |
|---|---|---|---|
| Cholesterol | 12.19mg | 4% | |
| Sodium | 746.41mg | 31% | |
| Potassium | 346.17mg | 7% | |
| Total Carbs | 10.38g | 3% | |
| Sugars | 5.71g | 23% | |
| Dietary Fiber | 1.31g | 5% | |
| Protein | 3.27g | 7% | |
| Vitamin C | 17.2mg | 29% | |
| Iron | 0.4mg | 2% | |
| Calcium | 65.7mg | 7% | |
| Amount Per 100 g | |||
| Calories | 106.92 Kcal (448 kJ) | ||
| Calories from fat | 77.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.56g | 23% | |
|---|---|---|---|
| Cholesterol | 6.92mg | 4% | |
| Sodium | 423.55mg | 31% | |
| Potassium | 196.43mg | 7% | |
| Total Carbs | 5.89g | 3% | |
| Sugars | 3.24g | 23% | |
| Dietary Fiber | 0.75g | 5% | |
| Protein | 1.85g | 7% | |
| Vitamin C | 9.8mg | 29% | |
| Iron | 0.2mg | 2% | |
| Calcium | 37.3mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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