Macaroni Salad

Adapted from Hunt's Tomato Paste Recipe Collection

  • 1 cup celery, sliced
  • 1 cup onions, chopped
  • 16 ozs elbow macaroni, cooked and drained
  • 9 ozs light mayonnaise
  • 1/4 cup dill pickle relish
  • 2 tbsps tomato paste
  • 1 tbsp yellow mustard
  • 2 whole hard-boiled eggs, chopped
  • 1/2 tsp salt
  • 1/4 tsp black pepper
Macaroni Salad
In a skillet, cook celery and onions until tender. Cool. In a mixing bowl, combine cooked vegetables and macaroni; set aside. In another mixing bowl, combine mayonnaise, pickle relish, tomato paste, mustard, eggs, salt, and black pepper. Mix well. Add mixture to macaroni. Mix until all is well coated. Refrigerate several hours before serving.
Print (No Image)
Posted: 6/12/2003
Salads & Dressings
Rated by 2 users (4.50)
WW Points* : 5.55
10 servings
Nutrition Facts
Servings Per Recipe 10
Amount Per Serving
Calories 264
Calories from Fat 176 (67%)
% Daily Value *
Total Fat 8g 12%
Saturated Fat 1g 5%
Monounsaturated Fat 2g
Polyunsaturated Fat 4g
Trans Fat 0g
Cholesterol 43g 14%
Sodium 475mg 20%
Potassium 1mg 0%
Total Carbohydrate39g 13%
Dietary Fiber 2g 8%
Sugars 4g
Protein 7g 8%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.