Cooking Light magazine's Macaroni Salad Recipe -

Cooking Light magazine's Macaroni Salad

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"A Cooking Light reader asked us to lighten one of her favorite recipes--a homey melange of pasta, diced ham, and fresh veggies. We did it by using reduced-fat sour cream, mayonnaise, and cheddar, plus lean ham. The result was so good, it stumped our crackerjack taste-testers when it was served next to the original heavy version."

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Original recipe makes 8 servings Change Servings


  1. Combine first 6 ingredients in a large bowl; stir well. Add macaroni and remaining ingredients; toss well to coat. Cover and chill.
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  • Reprinted with permission of Cooking Light® magazine. All rights reserved.
  • CALORIES 229 (29% from fat); FAT 7.5g (sat 0.7g, mono 0.3g, poly 2g); PROTEIN 9.9g; CARB 28.8g; FIBER 1.9g; CHOL 15mg; IRON 1.8mg; SODIUM 203mg; CALC 123mg

Reviews More Reviews

Most Helpful Positive Review
Mar 05, 2005

This was ok, not great. I liked the abundance of veggies and the extras like cheese and ham, but found the dressing pretty bland. Maybe Miracle Whip in place of some of the mayo or sour cream, or some more spicy mustard. I'll probably play around with this recipe.

Most Helpful Critical Review
Oct 13, 2003

This recipie was pretty good, it was a little bland, so I added some more seasonings (garlic powder, more pepper & Basil). I also added more Ham, since I was using it as a main dinner dish, for my self. If I was making it for a potluck I would probably leave the ham amount as is.


11 Ratings

May 28, 2005

Great, easy tasty salad. I used gray poupon mustard and it was very flavorful. I plan on taking this to pot lucks over the summer.

Jun 01, 2004

This was O.K. I made it the night before my party thinking the flavors would really develope and all that happened is that there was no flavor. I had to add a lot of extra salt for this to have some flavor.

May 20, 2004

We loved it! I'll definately make this alot over the summer!

Feb 16, 2004

We liked this quite a lot. I left the ham out for the first day, and served broiled ham slices along side. Leftover ham was diced and added to the remaining pasta salad. I substituted corn for peas, and added a little granulated garlic and some tobasco sauce to the dressing. Yum! Because I like the veggies in my pasta salads to be al dente but not too crunchy, I dumped the chopped veggies (sans green onion and parsley) into the pasta water for the last minute of macaroni cooking, then drained the whole thing, plunged it into cold water, and drained again before adding to the dressing with the green onion and parsley.

May 27, 2003

This is a great macaroni salad. I left out the cheese and ham. They weren't missed. I found it very simple to prepare also. I will be making this again.

Sep 06, 2002

I really liked this salad, it was a nice change to the usuall. My husband didn't like it, maybe to many veggies for him. It's a like time consuming, with all the vetables that need to be chopped, but nice for company or to take to a cookout.


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