Rainbow Macaroni Salad
Rainbow Macaroni Salad: This pasta salad offers crunchy veggies, chunks of cheese, olives, and is dressed in a light, slightly tangy, slightly sweet dressing. The perfect summer side salad.
Prep Time20 mins
Total Time20 mins
- 12 ounces elbow macaroni
- 1/3 cup red onion
- 1 cup diced red yellow, and orange peppers
- 6 ounce can black olives chopped
- 1/2 cup grape tomatoes halved
- 1/2 cup broccoli cut into bite sized pieces
- 1 cup cubed colby jack cheese
- 2/3 cup mayo
- 1/3 cup white sugar
- 2 Tbs white vinegar
- 1 tsp lemon juice
- 1 tsp onion powder
Cook noodles according to package directions, and strain. Using a Clip on food strainer
is a quick and easy way to get the water out of the pot.
Chop all the veggies and additions up, and toss with noodles.
Mix sauce ingredients together in a separate bowl.
Pour sauce over the top and toss to combine.
Refrigerate up to 2 days.
Calories: 351kcal | Carbohydrates: 38g | Protein: 9g | Fat: 17g | Saturated Fat: 5g | Cholesterol: 20mg | Sodium: 199mg | Potassium: 182mg | Fiber: 1g | Sugar: 10g | Vitamin A: 775IU | Vitamin C: 27.5mg | Calcium: 115mg | Iron: 0.8mg