This is a very basic pasta salad, easily fixed up by adding extra vegetables or some chopped salami.
Original recipe makes 6 servings
2 cups macaroni
2 tablespoons chopped dill pickles
3/4 cup chopped celery
2 tablespoons thinly sliced green onion
3/4 cup fat free Italian-style dressing
salt and pepper to taste
1 hr 15 mins
- In a pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.
- Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
- In a large bowl, combine the pasta, eggs, pickles, celery and green onions. Pour dressing over salad and toss to coat. Season with salt and pepper to taste; serve chilled.
Calories: 204 kcal
Carbohydrates: 38.3 g
Cholesterol: 70 mg
Fat: 2.2 g
Fiber: 2.4 g
Protein: 6.8 g
Sodium: 387 mg