Macaroni Salad USDA Recipe for Child Care Centers

Age Group: Ages 6-18
Serving Size: 25-50
Macaroni Salad combines whole-grain pasta and fresh vegetables, including bell peppers, celery, and carrots, in a light dressing.
CACFP CREDITING INFORMATION
¾ cup (6 fl oz spoodle) provides ¼ cup vegetable and 1 oz equivalent grains.
2.60 from 5 votes
Add to Cookbook https://theicn.org/cnrb/pdfs/cacfp/Macaroni-Salad_25-50_centers.pdf

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Ingredients
 

25 Servings

    Weight

    • - - Water
    • 1 lb 9 oz Whole-grain elbow macaroni
    • 10⅔ oz Low-fat mayonnaise
    • - - White vinegar
    • 8 oz Sugar
    • 2 oz Mustard
    • 8 oz *Fresh red bell peppers, diced
    • 8 oz *Fresh green bell peppers, diced
    • - - Pimientos, canned, diced, drained
    • 9 oz *Fresh carrots, shredded
    • 8 oz *Fresh celery, diced
    • 5 oz *Fresh red onions, diced
    • - - Salt
    • - - Black or white pepper, ground
    • - - Paprika

    Measure

    • 1 gal 2 qt Water
    • 1 qt 1¾ cups Whole-grain elbow macaroni
    • 1 cup Low-fat mayonnaise
    • ¼ cup White vinegar
    • 1 cup Sugar
    • 3 Tbsp Mustard
    • 1½ cups *Fresh red bell peppers, diced
    • 1½ cups *Fresh green bell peppers, diced
    • 2 Tbsp Pimientos, canned, diced, drained
    • 2¾ cups *Fresh carrots, shredded
    • 1½ cups 1 Tbsp *Fresh celery, diced
    • 1 cup *Fresh red onions, diced
    • ¾ tsp Salt
    • ½ tsp Black or white pepper, ground
    • 1 tsp Paprika

    50 Servings

      Weight

      • - - Water
      • 3 lb 2 oz Whole-grain elbow macaroni
      • 1 lb 5⅓ oz Low-fat mayonnaise
      • - - White vinegar
      • 1 lb Sugar
      • 4 oz Mustard
      • 1 lb *Fresh red bell peppers, diced
      • 1 lb *Fresh green bell peppers, diced
      • 2 oz Pimientos, canned, diced, drained
      • 1 lb 2 oz *Fresh carrots, shredded
      • 1 lb *Fresh celery, diced
      • 10 oz *Fresh red onions, diced
      • - - Salt
      • - - Black or white pepper, ground
      • - - Paprika

      Measure

      • 3 gal Water
      • 2 qt 3½ cups Whole-grain elbow macaroni
      • 2 cups Low-fat mayonnaise
      • ½ cup White vinegar
      • 2 cups Sugar
      • ¼ cup 2 Tbsp Mustard
      • 3 cups *Fresh red bell peppers, diced
      • 3 cups *Fresh green bell peppers, diced
      • ¼ cup Pimientos, canned, diced, drained
      • 1 qt 1½ cups *Fresh carrots, shredded
      • 3 cups 2 Tbsp *Fresh celery, diced
      • 2 cups *Fresh red onions, diced
      • 1½ tsp Salt
      • 1 tsp Black or white pepper, ground
      • 2 tsp Paprika

      Quantity
       

      25 Servings

        Weight

        • - - Water
        • 1 lb 9 oz Whole-grain elbow macaroni
        • 10⅔ oz Low-fat mayonnaise
        • - - White vinegar
        • 8 oz Sugar
        • 2 oz Mustard
        • 8 oz *Fresh red bell peppers, diced
        • 8 oz *Fresh green bell peppers, diced
        • - - Pimientos, canned, diced, drained
        • 9 oz *Fresh carrots, shredded
        • 8 oz *Fresh celery, diced
        • 5 oz *Fresh red onions, diced
        • - - Salt
        • - - Black or white pepper, ground
        • - - Paprika

        Measure

        • 1 gal 2 qt Water
        • 1 qt 1¾ cups Whole-grain elbow macaroni
        • 1 cup Low-fat mayonnaise
        • ¼ cup White vinegar
        • 1 cup Sugar
        • 3 Tbsp Mustard
        • 1½ cups *Fresh red bell peppers, diced
        • 1½ cups *Fresh green bell peppers, diced
        • 2 Tbsp Pimientos, canned, diced, drained
        • 2¾ cups *Fresh carrots, shredded
        • 1½ cups 1 Tbsp *Fresh celery, diced
        • 1 cup *Fresh red onions, diced
        • ¾ tsp Salt
        • ½ tsp Black or white pepper, ground
        • 1 tsp Paprika

        50 Servings

          Weight

          • - - Water
          • 3 lb 2 oz Whole-grain elbow macaroni
          • 1 lb 5⅓ oz Low-fat mayonnaise
          • - - White vinegar
          • 1 lb Sugar
          • 4 oz Mustard
          • 1 lb *Fresh red bell peppers, diced
          • 1 lb *Fresh green bell peppers, diced
          • 2 oz Pimientos, canned, diced, drained
          • 1 lb 2 oz *Fresh carrots, shredded
          • 1 lb *Fresh celery, diced
          • 10 oz *Fresh red onions, diced
          • - - Salt
          • - - Black or white pepper, ground
          • - - Paprika

          Measure

          • 3 gal Water
          • 2 qt 3½ cups Whole-grain elbow macaroni
          • 2 cups Low-fat mayonnaise
          • ½ cup White vinegar
          • 2 cups Sugar
          • ¼ cup 2 Tbsp Mustard
          • 3 cups *Fresh red bell peppers, diced
          • 3 cups *Fresh green bell peppers, diced
          • ¼ cup Pimientos, canned, diced, drained
          • 1 qt 1½ cups *Fresh carrots, shredded
          • 3 cups 2 Tbsp *Fresh celery, diced
          • 2 cups *Fresh red onions, diced
          • 1½ tsp Salt
          • 1 tsp Black or white pepper, ground
          • 2 tsp Paprika

          Ingredients
           

          25 Servings

            Weight

            • - - Water
            • 1 lb 9 oz Whole-grain elbow macaroni
            • 10⅔ oz Low-fat mayonnaise
            • - - White vinegar
            • 8 oz Sugar
            • 2 oz Mustard
            • 8 oz *Fresh red bell peppers, diced
            • 8 oz *Fresh green bell peppers, diced
            • - - Pimientos, canned, diced, drained
            • 9 oz *Fresh carrots, shredded
            • 8 oz *Fresh celery, diced
            • 5 oz *Fresh red onions, diced
            • - - Salt
            • - - Black or white pepper, ground
            • - - Paprika

            Measure

            • 1 gal 2 qt Water
            • 1 qt 1¾ cups Whole-grain elbow macaroni
            • 1 cup Low-fat mayonnaise
            • ¼ cup White vinegar
            • 1 cup Sugar
            • 3 Tbsp Mustard
            • 1½ cups *Fresh red bell peppers, diced
            • 1½ cups *Fresh green bell peppers, diced
            • 2 Tbsp Pimientos, canned, diced, drained
            • 2¾ cups *Fresh carrots, shredded
            • 1½ cups 1 Tbsp *Fresh celery, diced
            • 1 cup *Fresh red onions, diced
            • ¾ tsp Salt
            • ½ tsp Black or white pepper, ground
            • 1 tsp Paprika

            50 Servings

              Weight

              • - - Water
              • 3 lb 2 oz Whole-grain elbow macaroni
              • 1 lb 5⅓ oz Low-fat mayonnaise
              • - - White vinegar
              • 1 lb Sugar
              • 4 oz Mustard
              • 1 lb *Fresh red bell peppers, diced
              • 1 lb *Fresh green bell peppers, diced
              • 2 oz Pimientos, canned, diced, drained
              • 1 lb 2 oz *Fresh carrots, shredded
              • 1 lb *Fresh celery, diced
              • 10 oz *Fresh red onions, diced
              • - - Salt
              • - - Black or white pepper, ground
              • - - Paprika

              Measure

              • 3 gal Water
              • 2 qt 3½ cups Whole-grain elbow macaroni
              • 2 cups Low-fat mayonnaise
              • ½ cup White vinegar
              • 2 cups Sugar
              • ¼ cup 2 Tbsp Mustard
              • 3 cups *Fresh red bell peppers, diced
              • 3 cups *Fresh green bell peppers, diced
              • ¼ cup Pimientos, canned, diced, drained
              • 1 qt 1½ cups *Fresh carrots, shredded
              • 3 cups 2 Tbsp *Fresh celery, diced
              • 2 cups *Fresh red onions, diced
              • 1½ tsp Salt
              • 1 tsp Black or white pepper, ground
              • 2 tsp Paprika

              Quantity
               

              25 Servings

                Weight

                • - - Water
                • 1 lb 9 oz Whole-grain elbow macaroni
                • 10⅔ oz Low-fat mayonnaise
                • - - White vinegar
                • 8 oz Sugar
                • 2 oz Mustard
                • 8 oz *Fresh red bell peppers, diced
                • 8 oz *Fresh green bell peppers, diced
                • - - Pimientos, canned, diced, drained
                • 9 oz *Fresh carrots, shredded
                • 8 oz *Fresh celery, diced
                • 5 oz *Fresh red onions, diced
                • - - Salt
                • - - Black or white pepper, ground
                • - - Paprika

                Measure

                • 1 gal 2 qt Water
                • 1 qt 1¾ cups Whole-grain elbow macaroni
                • 1 cup Low-fat mayonnaise
                • ¼ cup White vinegar
                • 1 cup Sugar
                • 3 Tbsp Mustard
                • 1½ cups *Fresh red bell peppers, diced
                • 1½ cups *Fresh green bell peppers, diced
                • 2 Tbsp Pimientos, canned, diced, drained
                • 2¾ cups *Fresh carrots, shredded
                • 1½ cups 1 Tbsp *Fresh celery, diced
                • 1 cup *Fresh red onions, diced
                • ¾ tsp Salt
                • ½ tsp Black or white pepper, ground
                • 1 tsp Paprika

                50 Servings

                  Weight

                  • - - Water
                  • 3 lb 2 oz Whole-grain elbow macaroni
                  • 1 lb 5⅓ oz Low-fat mayonnaise
                  • - - White vinegar
                  • 1 lb Sugar
                  • 4 oz Mustard
                  • 1 lb *Fresh red bell peppers, diced
                  • 1 lb *Fresh green bell peppers, diced
                  • 2 oz Pimientos, canned, diced, drained
                  • 1 lb 2 oz *Fresh carrots, shredded
                  • 1 lb *Fresh celery, diced
                  • 10 oz *Fresh red onions, diced
                  • - - Salt
                  • - - Black or white pepper, ground
                  • - - Paprika

                  Measure

                  • 3 gal Water
                  • 2 qt 3½ cups Whole-grain elbow macaroni
                  • 2 cups Low-fat mayonnaise
                  • ½ cup White vinegar
                  • 2 cups Sugar
                  • ¼ cup 2 Tbsp Mustard
                  • 3 cups *Fresh red bell peppers, diced
                  • 3 cups *Fresh green bell peppers, diced
                  • ¼ cup Pimientos, canned, diced, drained
                  • 1 qt 1½ cups *Fresh carrots, shredded
                  • 3 cups 2 Tbsp *Fresh celery, diced
                  • 2 cups *Fresh red onions, diced
                  • 1½ tsp Salt
                  • 1 tsp Black or white pepper, ground
                  • 2 tsp Paprika
                  *See Marketing Guide

                  Ingredients
                   

                  25 Servings

                    Weight

                    • - - Water
                    • 1 lb 9 oz Whole-grain elbow macaroni
                    • 10⅔ oz Low-fat mayonnaise
                    • - - White vinegar
                    • 8 oz Sugar
                    • 2 oz Mustard
                    • 8 oz *Fresh red bell peppers, diced
                    • 8 oz *Fresh green bell peppers, diced
                    • - - Pimientos, canned, diced, drained
                    • 9 oz *Fresh carrots, shredded
                    • 8 oz *Fresh celery, diced
                    • 5 oz *Fresh red onions, diced
                    • - - Salt
                    • - - Black or white pepper, ground
                    • - - Paprika

                    Measure

                    • 1 gal 2 qt Water
                    • 1 qt 1¾ cups Whole-grain elbow macaroni
                    • 1 cup Low-fat mayonnaise
                    • ¼ cup White vinegar
                    • 1 cup Sugar
                    • 3 Tbsp Mustard
                    • 1½ cups *Fresh red bell peppers, diced
                    • 1½ cups *Fresh green bell peppers, diced
                    • 2 Tbsp Pimientos, canned, diced, drained
                    • 2¾ cups *Fresh carrots, shredded
                    • 1½ cups 1 Tbsp *Fresh celery, diced
                    • 1 cup *Fresh red onions, diced
                    • ¾ tsp Salt
                    • ½ tsp Black or white pepper, ground
                    • 1 tsp Paprika

                    50 Servings

                      Weight

                      • - - Water
                      • 3 lb 2 oz Whole-grain elbow macaroni
                      • 1 lb 5⅓ oz Low-fat mayonnaise
                      • - - White vinegar
                      • 1 lb Sugar
                      • 4 oz Mustard
                      • 1 lb *Fresh red bell peppers, diced
                      • 1 lb *Fresh green bell peppers, diced
                      • 2 oz Pimientos, canned, diced, drained
                      • 1 lb 2 oz *Fresh carrots, shredded
                      • 1 lb *Fresh celery, diced
                      • 10 oz *Fresh red onions, diced
                      • - - Salt
                      • - - Black or white pepper, ground
                      • - - Paprika

                      Measure

                      • 3 gal Water
                      • 2 qt 3½ cups Whole-grain elbow macaroni
                      • 2 cups Low-fat mayonnaise
                      • ½ cup White vinegar
                      • 2 cups Sugar
                      • ¼ cup 2 Tbsp Mustard
                      • 3 cups *Fresh red bell peppers, diced
                      • 3 cups *Fresh green bell peppers, diced
                      • ¼ cup Pimientos, canned, diced, drained
                      • 1 qt 1½ cups *Fresh carrots, shredded
                      • 3 cups 2 Tbsp *Fresh celery, diced
                      • 2 cups *Fresh red onions, diced
                      • 1½ tsp Salt
                      • 1 tsp Black or white pepper, ground
                      • 2 tsp Paprika

                      Quantity
                       

                      25 Servings

                        Weight

                        • - - Water
                        • 1 lb 9 oz Whole-grain elbow macaroni
                        • 10⅔ oz Low-fat mayonnaise
                        • - - White vinegar
                        • 8 oz Sugar
                        • 2 oz Mustard
                        • 8 oz *Fresh red bell peppers, diced
                        • 8 oz *Fresh green bell peppers, diced
                        • - - Pimientos, canned, diced, drained
                        • 9 oz *Fresh carrots, shredded
                        • 8 oz *Fresh celery, diced
                        • 5 oz *Fresh red onions, diced
                        • - - Salt
                        • - - Black or white pepper, ground
                        • - - Paprika

                        Measure

                        • 1 gal 2 qt Water
                        • 1 qt 1¾ cups Whole-grain elbow macaroni
                        • 1 cup Low-fat mayonnaise
                        • ¼ cup White vinegar
                        • 1 cup Sugar
                        • 3 Tbsp Mustard
                        • 1½ cups *Fresh red bell peppers, diced
                        • 1½ cups *Fresh green bell peppers, diced
                        • 2 Tbsp Pimientos, canned, diced, drained
                        • 2¾ cups *Fresh carrots, shredded
                        • 1½ cups 1 Tbsp *Fresh celery, diced
                        • 1 cup *Fresh red onions, diced
                        • ¾ tsp Salt
                        • ½ tsp Black or white pepper, ground
                        • 1 tsp Paprika

                        50 Servings

                          Weight

                          • - - Water
                          • 3 lb 2 oz Whole-grain elbow macaroni
                          • 1 lb 5⅓ oz Low-fat mayonnaise
                          • - - White vinegar
                          • 1 lb Sugar
                          • 4 oz Mustard
                          • 1 lb *Fresh red bell peppers, diced
                          • 1 lb *Fresh green bell peppers, diced
                          • 2 oz Pimientos, canned, diced, drained
                          • 1 lb 2 oz *Fresh carrots, shredded
                          • 1 lb *Fresh celery, diced
                          • 10 oz *Fresh red onions, diced
                          • - - Salt
                          • - - Black or white pepper, ground
                          • - - Paprika

                          Measure

                          • 3 gal Water
                          • 2 qt 3½ cups Whole-grain elbow macaroni
                          • 2 cups Low-fat mayonnaise
                          • ½ cup White vinegar
                          • 2 cups Sugar
                          • ¼ cup 2 Tbsp Mustard
                          • 3 cups *Fresh red bell peppers, diced
                          • 3 cups *Fresh green bell peppers, diced
                          • ¼ cup Pimientos, canned, diced, drained
                          • 1 qt 1½ cups *Fresh carrots, shredded
                          • 3 cups 2 Tbsp *Fresh celery, diced
                          • 2 cups *Fresh red onions, diced
                          • 1½ tsp Salt
                          • 1 tsp Black or white pepper, ground
                          • 2 tsp Paprika
                          *See Marketing Guide

                          Ingredients
                           

                          25 Servings

                            Weight

                            • - - Water
                            • 1 lb 9 oz Whole-grain elbow macaroni
                            • 10⅔ oz Low-fat mayonnaise
                            • - - White vinegar
                            • 8 oz Sugar
                            • 2 oz Mustard
                            • 8 oz *Fresh red bell peppers, diced
                            • 8 oz *Fresh green bell peppers, diced
                            • - - Pimientos, canned, diced, drained
                            • 9 oz *Fresh carrots, shredded
                            • 8 oz *Fresh celery, diced
                            • 5 oz *Fresh red onions, diced
                            • - - Salt
                            • - - Black or white pepper, ground
                            • - - Paprika

                            Measure

                            • 1 gal 2 qt Water
                            • 1 qt 1¾ cups Whole-grain elbow macaroni
                            • 1 cup Low-fat mayonnaise
                            • ¼ cup White vinegar
                            • 1 cup Sugar
                            • 3 Tbsp Mustard
                            • 1½ cups *Fresh red bell peppers, diced
                            • 1½ cups *Fresh green bell peppers, diced
                            • 2 Tbsp Pimientos, canned, diced, drained
                            • 2¾ cups *Fresh carrots, shredded
                            • 1½ cups 1 Tbsp *Fresh celery, diced
                            • 1 cup *Fresh red onions, diced
                            • ¾ tsp Salt
                            • ½ tsp Black or white pepper, ground
                            • 1 tsp Paprika

                            50 Servings

                              Weight

                              • - - Water
                              • 3 lb 2 oz Whole-grain elbow macaroni
                              • 1 lb 5⅓ oz Low-fat mayonnaise
                              • - - White vinegar
                              • 1 lb Sugar
                              • 4 oz Mustard
                              • 1 lb *Fresh red bell peppers, diced
                              • 1 lb *Fresh green bell peppers, diced
                              • 2 oz Pimientos, canned, diced, drained
                              • 1 lb 2 oz *Fresh carrots, shredded
                              • 1 lb *Fresh celery, diced
                              • 10 oz *Fresh red onions, diced
                              • - - Salt
                              • - - Black or white pepper, ground
                              • - - Paprika

                              Measure

                              • 3 gal Water
                              • 2 qt 3½ cups Whole-grain elbow macaroni
                              • 2 cups Low-fat mayonnaise
                              • ½ cup White vinegar
                              • 2 cups Sugar
                              • ¼ cup 2 Tbsp Mustard
                              • 3 cups *Fresh red bell peppers, diced
                              • 3 cups *Fresh green bell peppers, diced
                              • ¼ cup Pimientos, canned, diced, drained
                              • 1 qt 1½ cups *Fresh carrots, shredded
                              • 3 cups 2 Tbsp *Fresh celery, diced
                              • 2 cups *Fresh red onions, diced
                              • 1½ tsp Salt
                              • 1 tsp Black or white pepper, ground
                              • 2 tsp Paprika

                              Quantity
                               

                              25 Servings

                                Weight

                                • - - Water
                                • 1 lb 9 oz Whole-grain elbow macaroni
                                • 10⅔ oz Low-fat mayonnaise
                                • - - White vinegar
                                • 8 oz Sugar
                                • 2 oz Mustard
                                • 8 oz *Fresh red bell peppers, diced
                                • 8 oz *Fresh green bell peppers, diced
                                • - - Pimientos, canned, diced, drained
                                • 9 oz *Fresh carrots, shredded
                                • 8 oz *Fresh celery, diced
                                • 5 oz *Fresh red onions, diced
                                • - - Salt
                                • - - Black or white pepper, ground
                                • - - Paprika

                                Measure

                                • 1 gal 2 qt Water
                                • 1 qt 1¾ cups Whole-grain elbow macaroni
                                • 1 cup Low-fat mayonnaise
                                • ¼ cup White vinegar
                                • 1 cup Sugar
                                • 3 Tbsp Mustard
                                • 1½ cups *Fresh red bell peppers, diced
                                • 1½ cups *Fresh green bell peppers, diced
                                • 2 Tbsp Pimientos, canned, diced, drained
                                • 2¾ cups *Fresh carrots, shredded
                                • 1½ cups 1 Tbsp *Fresh celery, diced
                                • 1 cup *Fresh red onions, diced
                                • ¾ tsp Salt
                                • ½ tsp Black or white pepper, ground
                                • 1 tsp Paprika

                                50 Servings

                                  Weight

                                  • - - Water
                                  • 3 lb 2 oz Whole-grain elbow macaroni
                                  • 1 lb 5⅓ oz Low-fat mayonnaise
                                  • - - White vinegar
                                  • 1 lb Sugar
                                  • 4 oz Mustard
                                  • 1 lb *Fresh red bell peppers, diced
                                  • 1 lb *Fresh green bell peppers, diced
                                  • 2 oz Pimientos, canned, diced, drained
                                  • 1 lb 2 oz *Fresh carrots, shredded
                                  • 1 lb *Fresh celery, diced
                                  • 10 oz *Fresh red onions, diced
                                  • - - Salt
                                  • - - Black or white pepper, ground
                                  • - - Paprika

                                  Measure

                                  • 3 gal Water
                                  • 2 qt 3½ cups Whole-grain elbow macaroni
                                  • 2 cups Low-fat mayonnaise
                                  • ½ cup White vinegar
                                  • 2 cups Sugar
                                  • ¼ cup 2 Tbsp Mustard
                                  • 3 cups *Fresh red bell peppers, diced
                                  • 3 cups *Fresh green bell peppers, diced
                                  • ¼ cup Pimientos, canned, diced, drained
                                  • 1 qt 1½ cups *Fresh carrots, shredded
                                  • 3 cups 2 Tbsp *Fresh celery, diced
                                  • 2 cups *Fresh red onions, diced
                                  • 1½ tsp Salt
                                  • 1 tsp Black or white pepper, ground
                                  • 2 tsp Paprika
                                  *See Marketing Guide

                                  Ingredients
                                   

                                  25 Servings

                                    Weight

                                    • - - Water
                                    • 1 lb 9 oz Whole-grain elbow macaroni
                                    • 10⅔ oz Low-fat mayonnaise
                                    • - - White vinegar
                                    • 8 oz Sugar
                                    • 2 oz Mustard
                                    • 8 oz *Fresh red bell peppers, diced
                                    • 8 oz *Fresh green bell peppers, diced
                                    • - - Pimientos, canned, diced, drained
                                    • 9 oz *Fresh carrots, shredded
                                    • 8 oz *Fresh celery, diced
                                    • 5 oz *Fresh red onions, diced
                                    • - - Salt
                                    • - - Black or white pepper, ground
                                    • - - Paprika

                                    Measure

                                    • 1 gal 2 qt Water
                                    • 1 qt 1¾ cups Whole-grain elbow macaroni
                                    • 1 cup Low-fat mayonnaise
                                    • ¼ cup White vinegar
                                    • 1 cup Sugar
                                    • 3 Tbsp Mustard
                                    • 1½ cups *Fresh red bell peppers, diced
                                    • 1½ cups *Fresh green bell peppers, diced
                                    • 2 Tbsp Pimientos, canned, diced, drained
                                    • 2¾ cups *Fresh carrots, shredded
                                    • 1½ cups 1 Tbsp *Fresh celery, diced
                                    • 1 cup *Fresh red onions, diced
                                    • ¾ tsp Salt
                                    • ½ tsp Black or white pepper, ground
                                    • 1 tsp Paprika

                                    50 Servings

                                      Weight

                                      • - - Water
                                      • 3 lb 2 oz Whole-grain elbow macaroni
                                      • 1 lb 5⅓ oz Low-fat mayonnaise
                                      • - - White vinegar
                                      • 1 lb Sugar
                                      • 4 oz Mustard
                                      • 1 lb *Fresh red bell peppers, diced
                                      • 1 lb *Fresh green bell peppers, diced
                                      • 2 oz Pimientos, canned, diced, drained
                                      • 1 lb 2 oz *Fresh carrots, shredded
                                      • 1 lb *Fresh celery, diced
                                      • 10 oz *Fresh red onions, diced
                                      • - - Salt
                                      • - - Black or white pepper, ground
                                      • - - Paprika

                                      Measure

                                      • 3 gal Water
                                      • 2 qt 3½ cups Whole-grain elbow macaroni
                                      • 2 cups Low-fat mayonnaise
                                      • ½ cup White vinegar
                                      • 2 cups Sugar
                                      • ¼ cup 2 Tbsp Mustard
                                      • 3 cups *Fresh red bell peppers, diced
                                      • 3 cups *Fresh green bell peppers, diced
                                      • ¼ cup Pimientos, canned, diced, drained
                                      • 1 qt 1½ cups *Fresh carrots, shredded
                                      • 3 cups 2 Tbsp *Fresh celery, diced
                                      • 2 cups *Fresh red onions, diced
                                      • 1½ tsp Salt
                                      • 1 tsp Black or white pepper, ground
                                      • 2 tsp Paprika

                                      Quantity
                                       

                                      25 Servings

                                        Weight

                                        • - - Water
                                        • 1 lb 9 oz Whole-grain elbow macaroni
                                        • 10⅔ oz Low-fat mayonnaise
                                        • - - White vinegar
                                        • 8 oz Sugar
                                        • 2 oz Mustard
                                        • 8 oz *Fresh red bell peppers, diced
                                        • 8 oz *Fresh green bell peppers, diced
                                        • - - Pimientos, canned, diced, drained
                                        • 9 oz *Fresh carrots, shredded
                                        • 8 oz *Fresh celery, diced
                                        • 5 oz *Fresh red onions, diced
                                        • - - Salt
                                        • - - Black or white pepper, ground
                                        • - - Paprika

                                        Measure

                                        • 1 gal 2 qt Water
                                        • 1 qt 1¾ cups Whole-grain elbow macaroni
                                        • 1 cup Low-fat mayonnaise
                                        • ¼ cup White vinegar
                                        • 1 cup Sugar
                                        • 3 Tbsp Mustard
                                        • 1½ cups *Fresh red bell peppers, diced
                                        • 1½ cups *Fresh green bell peppers, diced
                                        • 2 Tbsp Pimientos, canned, diced, drained
                                        • 2¾ cups *Fresh carrots, shredded
                                        • 1½ cups 1 Tbsp *Fresh celery, diced
                                        • 1 cup *Fresh red onions, diced
                                        • ¾ tsp Salt
                                        • ½ tsp Black or white pepper, ground
                                        • 1 tsp Paprika

                                        50 Servings

                                          Weight

                                          • - - Water
                                          • 3 lb 2 oz Whole-grain elbow macaroni
                                          • 1 lb 5⅓ oz Low-fat mayonnaise
                                          • - - White vinegar
                                          • 1 lb Sugar
                                          • 4 oz Mustard
                                          • 1 lb *Fresh red bell peppers, diced
                                          • 1 lb *Fresh green bell peppers, diced
                                          • 2 oz Pimientos, canned, diced, drained
                                          • 1 lb 2 oz *Fresh carrots, shredded
                                          • 1 lb *Fresh celery, diced
                                          • 10 oz *Fresh red onions, diced
                                          • - - Salt
                                          • - - Black or white pepper, ground
                                          • - - Paprika

                                          Measure

                                          • 3 gal Water
                                          • 2 qt 3½ cups Whole-grain elbow macaroni
                                          • 2 cups Low-fat mayonnaise
                                          • ½ cup White vinegar
                                          • 2 cups Sugar
                                          • ¼ cup 2 Tbsp Mustard
                                          • 3 cups *Fresh red bell peppers, diced
                                          • 3 cups *Fresh green bell peppers, diced
                                          • ¼ cup Pimientos, canned, diced, drained
                                          • 1 qt 1½ cups *Fresh carrots, shredded
                                          • 3 cups 2 Tbsp *Fresh celery, diced
                                          • 2 cups *Fresh red onions, diced
                                          • 1½ tsp Salt
                                          • 1 tsp Black or white pepper, ground
                                          • 2 tsp Paprika
                                          *See Marketing Guide

                                          Instructions
                                           

                                          • Heat water to a rolling boil.
                                          • Slowly add macaroni. Stir constantly until water boils again. Cook about 10–12 minutes or until al dente. Stir occasionally.
                                            DO NOT OVERCOOK.
                                            Drain well. Set aside for step 4.
                                          • Dressing: Combine mayonnaise, vinegar, sugar, and mustard in a small bowl. Stir well. Set aside for step 5.
                                          • Combine macaroni, bell peppers, pimientos, carrots, celery, onions, salt, and pepper in a large bowl. Mix well.
                                          • Pour dressing over vegetable and pasta mixture. Mix well.
                                          • Transfer 1 gal 2 qt (about 6 lb 7½ oz) Macaroni Salad to a steam table pan (12″ x 20″ x 2½″).
                                            For 25 servings, use 1 pan.
                                            For 50 servings, use 2 pans.
                                          • Critical Control Point: Cool to 40 °F or lower within 4 hours.
                                          • Critical Control Point: Hold at 40 °F or below.
                                          • Garnish with paprika.
                                          • Portion with 6 fl oz spoodle (¾ cup).

                                          Nutrition INFORMATION

                                          Macaroni Salad USDA Recipe for Child Care Centers
                                          Amount Per Serving
                                           
                                          0 ¾ cup (6 fl oz spoodle)
                                          Calories
                                          153
                                          Total Fat
                                           
                                          2
                                          g
                                          3
                                          %
                                          Saturated Fat
                                           
                                          0
                                          g
                                          0
                                          %
                                          Cholesterol
                                           
                                          2
                                          mg
                                          1
                                          %
                                          Sodium
                                           
                                          185
                                          mg
                                          8
                                          %
                                          Total Carbohydrate
                                           
                                          31
                                          g
                                          10
                                          %
                                          Dietary Fiber
                                           
                                          3
                                          g
                                          13
                                          %
                                          Total Sugars
                                           
                                          8
                                          g
                                          9
                                          %
                                          Added Sugars included
                                           
                                          0
                                          g
                                          Protein
                                           
                                          5
                                          g
                                          10
                                          %
                                          Vitamin D
                                           
                                          0
                                          IU
                                          0
                                          %
                                          Calcium
                                           
                                          23
                                          mg
                                          2
                                          %
                                          Iron
                                           
                                          1
                                          mg
                                          6
                                          %
                                          Potassium
                                           
                                          96
                                          mg
                                          3
                                          %
                                          N/A=data not available
                                          *Marketing Guide
                                          25 Servings:
                                          Mature red onions: 6 oz
                                          Red bell peppers: 10 oz
                                          Green bell peppers: 10 oz
                                          Celery: 10 oz
                                          Carrots: 11 oz
                                          50 Servings:
                                          Mature red onions: 12 oz
                                          Red bell peppers: 1 lb 4 oz
                                          Green bell peppers: 1 lb 4 oz
                                          Celery: 1 lb 4 oz
                                          Carrots: 1 lb 6 oz

                                          Notes

                                          *See Marketing Guide for purchasing information on foods that will change during preparation or when a variation of the ingredients is available.
                                          Cooking Process #2: Same Day Service.
                                          Yield / Volume
                                          25 Servings:
                                          About 6 lb 7½ oz
                                          About 3 qt 1 cup/1 steam table pan
                                          (12" x 20" x 2½")
                                          50 Servings:
                                          About 12 lb 15 oz
                                          About 1 gal 2 qt 2 cups/2 steam table pans (12" x 20" x 2½")