Macaroni Garden Salad

Macaroni Garden Salad

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"This is a pasta salad with lots of vegetables and it is easy to prepare."
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30 m servings 752 cals
Serving size has been adjusted!

Original recipe yields 5 servings



  • Calories:
  • 752 kcal
  • 38%
  • Fat:
  • 37.1 g
  • 57%
  • Carbs:
  • 89g
  • 29%
  • Protein:
  • 17.8 g
  • 36%
  • Cholesterol:
  • 17 mg
  • 6%
  • Sodium:
  • 458 mg
  • 18%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.
  2. In a large bowl, combine the pasta, cucumbers, tomatoes, onion, celery, peas and mayonnaise. Mix well, chill, and serve on crisp lettuce leaves.



My family loves this recipe. Add some salt and pepper and I use frozen peas instead of canned.

Thought this turned out a little bland as recipe written, so spiced it up with a little seasoned salt, added some green peppers, small shrimp, and used frozen peas(canned always seems to be mus...

too bland for me

I tried three variations on this recipe: 1. Added some dill (not bad) 2. Used pesto instead of mayo and heated everything through before serving (even better) 3. Used the mayo, added...

I cut the recipe in half because I wasn't sure how it would taste with just mayo as a dressing for salad. This was ok, but I liked it better with italian dressing added and some McCormick Salad ...

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