Macaroni Salad USDA Recipe for Adults in CACFP

Macaroni Salad is a delightful side dish filled with healthy whole grain macaroni, fresh carrots, sweet fresh onions, and red and green peppers.
CACFP Adult Portion Crediting Information
1 cup (8 oz spoodle) provides ½ cup vegetable (⅛ cup additional vegetable, ⅛ cup red/orange vegetable, ¼ cup other vegetable), and 1 oz equivalent grains.
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Ingredients
 

25 Servings

    Weight

    • - - Water
    • 1 lb 9 oz Whole-grain elbow macaroni
    • 11 oz Low-fat mayonnaise
    • - - White vinegar
    • 8 oz Sugar
    • 2 oz Mustard
    • 12 oz *Fresh red bell peppers, diced
    • 12 oz *Fresh green bell peppers, diced
    • - - Canned pimientos, diced, drained
    • 12 oz *Fresh carrots, grated
    • 12 oz *Fresh celery, diced
    • 8 oz *Fresh red onions, diced
    • - - Salt
    • - - Ground black or white pepper
    • - - Paprika

    Measure

    • 1 gal 2 qt Water
    • 1 qt 2 cups Whole-grain elbow macaroni
    • 1½ cups Low-fat mayonnaise
    • ¼ cup White vinegar
    • 1 cup Sugar
    • 3 Tbsp Mustard
    • 2 cups *Fresh red bell peppers, diced
    • 2 cups *Fresh green bell peppers, diced
    • 2 Tbsp Canned pimientos, diced, drained
    • 1 qt *Fresh carrots, grated
    • 2¼ cups *Fresh celery, diced
    • 1½ cups *Fresh red onions, diced
    • ¾ tsp Salt
    • ½ tsp Ground black or white pepper
    • 1 tsp Paprika

    50 Servings

      Weight

      • - - Water
      • 3 lb 2 oz Whole-grain elbow macaroni
      • 1 lb 6 oz Low-fat mayonnaise
      • - - White vinegar
      • 1 lb Sugar
      • 4 oz Mustard
      • 1 lb 8 oz *Fresh red bell peppers, diced
      • 1 lb 8 oz *Fresh green bell peppers, diced
      • 2 oz Canned pimientos, diced, drained
      • 1 lb 8 oz *Fresh carrots, grated
      • 1 lb 8 oz *Fresh celery, diced
      • 16 oz *Fresh red onions, diced
      • - - Salt
      • - - Ground black or white pepper
      • - - Paprika

      Measure

      • 3 gal Water
      • 3 qt Whole-grain elbow macaroni
      • 3 cups Low-fat mayonnaise
      • ½ cup White vinegar
      • 2 cups Sugar
      • ¼ cup 2 Tbsp Mustard
      • 1 qt *Fresh red bell peppers, diced
      • 1 qt *Fresh green bell peppers, diced
      • ¼ cup Canned pimientos, diced, drained
      • 2 qt *Fresh carrots, grated
      • 1 qt ½ cup *Fresh celery, diced
      • 3 cups *Fresh red onions, diced
      • 1½ tsp Salt
      • 1 tsp Ground black or white pepper
      • 2 tsp Paprika

      Quantity
       

      25 Servings

        Weight

        • - - Water
        • 1 lb 9 oz Whole-grain elbow macaroni
        • 11 oz Low-fat mayonnaise
        • - - White vinegar
        • 8 oz Sugar
        • 2 oz Mustard
        • 12 oz *Fresh red bell peppers, diced
        • 12 oz *Fresh green bell peppers, diced
        • - - Canned pimientos, diced, drained
        • 12 oz *Fresh carrots, grated
        • 12 oz *Fresh celery, diced
        • 8 oz *Fresh red onions, diced
        • - - Salt
        • - - Ground black or white pepper
        • - - Paprika

        Measure

        • 1 gal 2 qt Water
        • 1 qt 2 cups Whole-grain elbow macaroni
        • 1½ cups Low-fat mayonnaise
        • ¼ cup White vinegar
        • 1 cup Sugar
        • 3 Tbsp Mustard
        • 2 cups *Fresh red bell peppers, diced
        • 2 cups *Fresh green bell peppers, diced
        • 2 Tbsp Canned pimientos, diced, drained
        • 1 qt *Fresh carrots, grated
        • 2¼ cups *Fresh celery, diced
        • 1½ cups *Fresh red onions, diced
        • ¾ tsp Salt
        • ½ tsp Ground black or white pepper
        • 1 tsp Paprika

        50 Servings

          Weight

          • - - Water
          • 3 lb 2 oz Whole-grain elbow macaroni
          • 1 lb 6 oz Low-fat mayonnaise
          • - - White vinegar
          • 1 lb Sugar
          • 4 oz Mustard
          • 1 lb 8 oz *Fresh red bell peppers, diced
          • 1 lb 8 oz *Fresh green bell peppers, diced
          • 2 oz Canned pimientos, diced, drained
          • 1 lb 8 oz *Fresh carrots, grated
          • 1 lb 8 oz *Fresh celery, diced
          • 16 oz *Fresh red onions, diced
          • - - Salt
          • - - Ground black or white pepper
          • - - Paprika

          Measure

          • 3 gal Water
          • 3 qt Whole-grain elbow macaroni
          • 3 cups Low-fat mayonnaise
          • ½ cup White vinegar
          • 2 cups Sugar
          • ¼ cup 2 Tbsp Mustard
          • 1 qt *Fresh red bell peppers, diced
          • 1 qt *Fresh green bell peppers, diced
          • ¼ cup Canned pimientos, diced, drained
          • 2 qt *Fresh carrots, grated
          • 1 qt ½ cup *Fresh celery, diced
          • 3 cups *Fresh red onions, diced
          • 1½ tsp Salt
          • 1 tsp Ground black or white pepper
          • 2 tsp Paprika

          Ingredients
           

          25 Servings

            Weight

            • - - Water
            • 1 lb 9 oz Whole-grain elbow macaroni
            • 11 oz Low-fat mayonnaise
            • - - White vinegar
            • 8 oz Sugar
            • 2 oz Mustard
            • 12 oz *Fresh red bell peppers, diced
            • 12 oz *Fresh green bell peppers, diced
            • - - Canned pimientos, diced, drained
            • 12 oz *Fresh carrots, grated
            • 12 oz *Fresh celery, diced
            • 8 oz *Fresh red onions, diced
            • - - Salt
            • - - Ground black or white pepper
            • - - Paprika

            Measure

            • 1 gal 2 qt Water
            • 1 qt 2 cups Whole-grain elbow macaroni
            • 1½ cups Low-fat mayonnaise
            • ¼ cup White vinegar
            • 1 cup Sugar
            • 3 Tbsp Mustard
            • 2 cups *Fresh red bell peppers, diced
            • 2 cups *Fresh green bell peppers, diced
            • 2 Tbsp Canned pimientos, diced, drained
            • 1 qt *Fresh carrots, grated
            • 2¼ cups *Fresh celery, diced
            • 1½ cups *Fresh red onions, diced
            • ¾ tsp Salt
            • ½ tsp Ground black or white pepper
            • 1 tsp Paprika

            50 Servings

              Weight

              • - - Water
              • 3 lb 2 oz Whole-grain elbow macaroni
              • 1 lb 6 oz Low-fat mayonnaise
              • - - White vinegar
              • 1 lb Sugar
              • 4 oz Mustard
              • 1 lb 8 oz *Fresh red bell peppers, diced
              • 1 lb 8 oz *Fresh green bell peppers, diced
              • 2 oz Canned pimientos, diced, drained
              • 1 lb 8 oz *Fresh carrots, grated
              • 1 lb 8 oz *Fresh celery, diced
              • 16 oz *Fresh red onions, diced
              • - - Salt
              • - - Ground black or white pepper
              • - - Paprika

              Measure

              • 3 gal Water
              • 3 qt Whole-grain elbow macaroni
              • 3 cups Low-fat mayonnaise
              • ½ cup White vinegar
              • 2 cups Sugar
              • ¼ cup 2 Tbsp Mustard
              • 1 qt *Fresh red bell peppers, diced
              • 1 qt *Fresh green bell peppers, diced
              • ¼ cup Canned pimientos, diced, drained
              • 2 qt *Fresh carrots, grated
              • 1 qt ½ cup *Fresh celery, diced
              • 3 cups *Fresh red onions, diced
              • 1½ tsp Salt
              • 1 tsp Ground black or white pepper
              • 2 tsp Paprika

              Quantity
               

              25 Servings

                Weight

                • - - Water
                • 1 lb 9 oz Whole-grain elbow macaroni
                • 11 oz Low-fat mayonnaise
                • - - White vinegar
                • 8 oz Sugar
                • 2 oz Mustard
                • 12 oz *Fresh red bell peppers, diced
                • 12 oz *Fresh green bell peppers, diced
                • - - Canned pimientos, diced, drained
                • 12 oz *Fresh carrots, grated
                • 12 oz *Fresh celery, diced
                • 8 oz *Fresh red onions, diced
                • - - Salt
                • - - Ground black or white pepper
                • - - Paprika

                Measure

                • 1 gal 2 qt Water
                • 1 qt 2 cups Whole-grain elbow macaroni
                • 1½ cups Low-fat mayonnaise
                • ¼ cup White vinegar
                • 1 cup Sugar
                • 3 Tbsp Mustard
                • 2 cups *Fresh red bell peppers, diced
                • 2 cups *Fresh green bell peppers, diced
                • 2 Tbsp Canned pimientos, diced, drained
                • 1 qt *Fresh carrots, grated
                • 2¼ cups *Fresh celery, diced
                • 1½ cups *Fresh red onions, diced
                • ¾ tsp Salt
                • ½ tsp Ground black or white pepper
                • 1 tsp Paprika

                50 Servings

                  Weight

                  • - - Water
                  • 3 lb 2 oz Whole-grain elbow macaroni
                  • 1 lb 6 oz Low-fat mayonnaise
                  • - - White vinegar
                  • 1 lb Sugar
                  • 4 oz Mustard
                  • 1 lb 8 oz *Fresh red bell peppers, diced
                  • 1 lb 8 oz *Fresh green bell peppers, diced
                  • 2 oz Canned pimientos, diced, drained
                  • 1 lb 8 oz *Fresh carrots, grated
                  • 1 lb 8 oz *Fresh celery, diced
                  • 16 oz *Fresh red onions, diced
                  • - - Salt
                  • - - Ground black or white pepper
                  • - - Paprika

                  Measure

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

                  Ingredients
                   

                  25 Servings

                    Weight

                    • - - Water
                    • 1 lb 9 oz Whole-grain elbow macaroni
                    • 11 oz Low-fat mayonnaise
                    • - - White vinegar
                    • 8 oz Sugar
                    • 2 oz Mustard
                    • 12 oz *Fresh red bell peppers, diced
                    • 12 oz *Fresh green bell peppers, diced
                    • - - Canned pimientos, diced, drained
                    • 12 oz *Fresh carrots, grated
                    • 12 oz *Fresh celery, diced
                    • 8 oz *Fresh red onions, diced
                    • - - Salt
                    • - - Ground black or white pepper
                    • - - Paprika

                    Measure

                    • 1 gal 2 qt Water
                    • 1 qt 2 cups Whole-grain elbow macaroni
                    • 1½ cups Low-fat mayonnaise
                    • ¼ cup White vinegar
                    • 1 cup Sugar
                    • 3 Tbsp Mustard
                    • 2 cups *Fresh red bell peppers, diced
                    • 2 cups *Fresh green bell peppers, diced
                    • 2 Tbsp Canned pimientos, diced, drained
                    • 1 qt *Fresh carrots, grated
                    • 2¼ cups *Fresh celery, diced
                    • 1½ cups *Fresh red onions, diced
                    • ¾ tsp Salt
                    • ½ tsp Ground black or white pepper
                    • 1 tsp Paprika

                    50 Servings

                      Weight

                      • - - Water
                      • 3 lb 2 oz Whole-grain elbow macaroni
                      • 1 lb 6 oz Low-fat mayonnaise
                      • - - White vinegar
                      • 1 lb Sugar
                      • 4 oz Mustard
                      • 1 lb 8 oz *Fresh red bell peppers, diced
                      • 1 lb 8 oz *Fresh green bell peppers, diced
                      • 2 oz Canned pimientos, diced, drained
                      • 1 lb 8 oz *Fresh carrots, grated
                      • 1 lb 8 oz *Fresh celery, diced
                      • 16 oz *Fresh red onions, diced
                      • - - Salt
                      • - - Ground black or white pepper
                      • - - Paprika

                      Measure

                      • 3 gal Water
                      • 3 qt Whole-grain elbow macaroni
                      • 3 cups Low-fat mayonnaise
                      • ½ cup White vinegar
                      • 2 cups Sugar
                      • ¼ cup 2 Tbsp Mustard
                      • 1 qt *Fresh red bell peppers, diced
                      • 1 qt *Fresh green bell peppers, diced
                      • ¼ cup Canned pimientos, diced, drained
                      • 2 qt *Fresh carrots, grated
                      • 1 qt ½ cup *Fresh celery, diced
                      • 3 cups *Fresh red onions, diced
                      • 1½ tsp Salt
                      • 1 tsp Ground black or white pepper
                      • 2 tsp Paprika

                      Quantity
                       

                      25 Servings

                        Weight

                        • - - Water
                        • 1 lb 9 oz Whole-grain elbow macaroni
                        • 11 oz Low-fat mayonnaise
                        • - - White vinegar
                        • 8 oz Sugar
                        • 2 oz Mustard
                        • 12 oz *Fresh red bell peppers, diced
                        • 12 oz *Fresh green bell peppers, diced
                        • - - Canned pimientos, diced, drained
                        • 12 oz *Fresh carrots, grated
                        • 12 oz *Fresh celery, diced
                        • 8 oz *Fresh red onions, diced
                        • - - Salt
                        • - - Ground black or white pepper
                        • - - Paprika

                        Measure

                        • 1 gal 2 qt Water
                        • 1 qt 2 cups Whole-grain elbow macaroni
                        • 1½ cups Low-fat mayonnaise
                        • ¼ cup White vinegar
                        • 1 cup Sugar
                        • 3 Tbsp Mustard
                        • 2 cups *Fresh red bell peppers, diced
                        • 2 cups *Fresh green bell peppers, diced
                        • 2 Tbsp Canned pimientos, diced, drained
                        • 1 qt *Fresh carrots, grated
                        • 2¼ cups *Fresh celery, diced
                        • 1½ cups *Fresh red onions, diced
                        • ¾ tsp Salt
                        • ½ tsp Ground black or white pepper
                        • 1 tsp Paprika

                        50 Servings

                          Weight

                          • - - Water
                          • 3 lb 2 oz Whole-grain elbow macaroni
                          • 1 lb 6 oz Low-fat mayonnaise
                          • - - White vinegar
                          • 1 lb Sugar
                          • 4 oz Mustard
                          • 1 lb 8 oz *Fresh red bell peppers, diced
                          • 1 lb 8 oz *Fresh green bell peppers, diced
                          • 2 oz Canned pimientos, diced, drained
                          • 1 lb 8 oz *Fresh carrots, grated
                          • 1 lb 8 oz *Fresh celery, diced
                          • 16 oz *Fresh red onions, diced
                          • - - Salt
                          • - - Ground black or white pepper
                          • - - Paprika

                          Measure

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

                          Ingredients
                           

                          25 Servings

                            Weight

                            • - - Water
                            • 1 lb 9 oz Whole-grain elbow macaroni
                            • 11 oz Low-fat mayonnaise
                            • - - White vinegar
                            • 8 oz Sugar
                            • 2 oz Mustard
                            • 12 oz *Fresh red bell peppers, diced
                            • 12 oz *Fresh green bell peppers, diced
                            • - - Canned pimientos, diced, drained
                            • 12 oz *Fresh carrots, grated
                            • 12 oz *Fresh celery, diced
                            • 8 oz *Fresh red onions, diced
                            • - - Salt
                            • - - Ground black or white pepper
                            • - - Paprika

                            Measure

                            • 1 gal 2 qt Water
                            • 1 qt 2 cups Whole-grain elbow macaroni
                            • 1½ cups Low-fat mayonnaise
                            • ¼ cup White vinegar
                            • 1 cup Sugar
                            • 3 Tbsp Mustard
                            • 2 cups *Fresh red bell peppers, diced
                            • 2 cups *Fresh green bell peppers, diced
                            • 2 Tbsp Canned pimientos, diced, drained
                            • 1 qt *Fresh carrots, grated
                            • 2¼ cups *Fresh celery, diced
                            • 1½ cups *Fresh red onions, diced
                            • ¾ tsp Salt
                            • ½ tsp Ground black or white pepper
                            • 1 tsp Paprika

                            50 Servings

                              Weight

                              • - - Water
                              • 3 lb 2 oz Whole-grain elbow macaroni
                              • 1 lb 6 oz Low-fat mayonnaise
                              • - - White vinegar
                              • 1 lb Sugar
                              • 4 oz Mustard
                              • 1 lb 8 oz *Fresh red bell peppers, diced
                              • 1 lb 8 oz *Fresh green bell peppers, diced
                              • 2 oz Canned pimientos, diced, drained
                              • 1 lb 8 oz *Fresh carrots, grated
                              • 1 lb 8 oz *Fresh celery, diced
                              • 16 oz *Fresh red onions, diced
                              • - - Salt
                              • - - Ground black or white pepper
                              • - - Paprika

                              Measure

                              • 3 gal Water
                              • 3 qt Whole-grain elbow macaroni
                              • 3 cups Low-fat mayonnaise
                              • ½ cup White vinegar
                              • 2 cups Sugar
                              • ¼ cup 2 Tbsp Mustard
                              • 1 qt *Fresh red bell peppers, diced
                              • 1 qt *Fresh green bell peppers, diced
                              • ¼ cup Canned pimientos, diced, drained
                              • 2 qt *Fresh carrots, grated
                              • 1 qt ½ cup *Fresh celery, diced
                              • 3 cups *Fresh red onions, diced
                              • 1½ tsp Salt
                              • 1 tsp Ground black or white pepper
                              • 2 tsp Paprika

                              Quantity
                               

                              25 Servings

                                Weight

                                • - - Water
                                • 1 lb 9 oz Whole-grain elbow macaroni
                                • 11 oz Low-fat mayonnaise
                                • - - White vinegar
                                • 8 oz Sugar
                                • 2 oz Mustard
                                • 12 oz *Fresh red bell peppers, diced
                                • 12 oz *Fresh green bell peppers, diced
                                • - - Canned pimientos, diced, drained
                                • 12 oz *Fresh carrots, grated
                                • 12 oz *Fresh celery, diced
                                • 8 oz *Fresh red onions, diced
                                • - - Salt
                                • - - Ground black or white pepper
                                • - - Paprika

                                Measure

                                • 1 gal 2 qt Water
                                • 1 qt 2 cups Whole-grain elbow macaroni
                                • 1½ cups Low-fat mayonnaise
                                • ¼ cup White vinegar
                                • 1 cup Sugar
                                • 3 Tbsp Mustard
                                • 2 cups *Fresh red bell peppers, diced
                                • 2 cups *Fresh green bell peppers, diced
                                • 2 Tbsp Canned pimientos, diced, drained
                                • 1 qt *Fresh carrots, grated
                                • 2¼ cups *Fresh celery, diced
                                • 1½ cups *Fresh red onions, diced
                                • ¾ tsp Salt
                                • ½ tsp Ground black or white pepper
                                • 1 tsp Paprika

                                50 Servings

                                  Weight

                                  • - - Water
                                  • 3 lb 2 oz Whole-grain elbow macaroni
                                  • 1 lb 6 oz Low-fat mayonnaise
                                  • - - White vinegar
                                  • 1 lb Sugar
                                  • 4 oz Mustard
                                  • 1 lb 8 oz *Fresh red bell peppers, diced
                                  • 1 lb 8 oz *Fresh green bell peppers, diced
                                  • 2 oz Canned pimientos, diced, drained
                                  • 1 lb 8 oz *Fresh carrots, grated
                                  • 1 lb 8 oz *Fresh celery, diced
                                  • 16 oz *Fresh red onions, diced
                                  • - - Salt
                                  • - - Ground black or white pepper
                                  • - - Paprika

                                  Measure

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

                                  Ingredients
                                   

                                  25 Servings

                                    Weight

                                    • - - Water
                                    • 1 lb 9 oz Whole-grain elbow macaroni
                                    • 11 oz Low-fat mayonnaise
                                    • - - White vinegar
                                    • 8 oz Sugar
                                    • 2 oz Mustard
                                    • 12 oz *Fresh red bell peppers, diced
                                    • 12 oz *Fresh green bell peppers, diced
                                    • - - Canned pimientos, diced, drained
                                    • 12 oz *Fresh carrots, grated
                                    • 12 oz *Fresh celery, diced
                                    • 8 oz *Fresh red onions, diced
                                    • - - Salt
                                    • - - Ground black or white pepper
                                    • - - Paprika

                                    Measure

                                    • 1 gal 2 qt Water
                                    • 1 qt 2 cups Whole-grain elbow macaroni
                                    • 1½ cups Low-fat mayonnaise
                                    • ¼ cup White vinegar
                                    • 1 cup Sugar
                                    • 3 Tbsp Mustard
                                    • 2 cups *Fresh red bell peppers, diced
                                    • 2 cups *Fresh green bell peppers, diced
                                    • 2 Tbsp Canned pimientos, diced, drained
                                    • 1 qt *Fresh carrots, grated
                                    • 2¼ cups *Fresh celery, diced
                                    • 1½ cups *Fresh red onions, diced
                                    • ¾ tsp Salt
                                    • ½ tsp Ground black or white pepper
                                    • 1 tsp Paprika

                                    50 Servings

                                      Weight

                                      • - - Water
                                      • 3 lb 2 oz Whole-grain elbow macaroni
                                      • 1 lb 6 oz Low-fat mayonnaise
                                      • - - White vinegar
                                      • 1 lb Sugar
                                      • 4 oz Mustard
                                      • 1 lb 8 oz *Fresh red bell peppers, diced
                                      • 1 lb 8 oz *Fresh green bell peppers, diced
                                      • 2 oz Canned pimientos, diced, drained
                                      • 1 lb 8 oz *Fresh carrots, grated
                                      • 1 lb 8 oz *Fresh celery, diced
                                      • 16 oz *Fresh red onions, diced
                                      • - - Salt
                                      • - - Ground black or white pepper
                                      • - - Paprika

                                      Measure

                                      • 3 gal Water
                                      • 3 qt Whole-grain elbow macaroni
                                      • 3 cups Low-fat mayonnaise
                                      • ½ cup White vinegar
                                      • 2 cups Sugar
                                      • ¼ cup 2 Tbsp Mustard
                                      • 1 qt *Fresh red bell peppers, diced
                                      • 1 qt *Fresh green bell peppers, diced
                                      • ¼ cup Canned pimientos, diced, drained
                                      • 2 qt *Fresh carrots, grated
                                      • 1 qt ½ cup *Fresh celery, diced
                                      • 3 cups *Fresh red onions, diced
                                      • 1½ tsp Salt
                                      • 1 tsp Ground black or white pepper
                                      • 2 tsp Paprika

                                      Quantity
                                       

                                      25 Servings

                                        Weight

                                        • - - Water
                                        • 1 lb 9 oz Whole-grain elbow macaroni
                                        • 11 oz Low-fat mayonnaise
                                        • - - White vinegar
                                        • 8 oz Sugar
                                        • 2 oz Mustard
                                        • 12 oz *Fresh red bell peppers, diced
                                        • 12 oz *Fresh green bell peppers, diced
                                        • - - Canned pimientos, diced, drained
                                        • 12 oz *Fresh carrots, grated
                                        • 12 oz *Fresh celery, diced
                                        • 8 oz *Fresh red onions, diced
                                        • - - Salt
                                        • - - Ground black or white pepper
                                        • - - Paprika

                                        Measure

                                        • 1 gal 2 qt Water
                                        • 1 qt 2 cups Whole-grain elbow macaroni
                                        • 1½ cups Low-fat mayonnaise
                                        • ¼ cup White vinegar
                                        • 1 cup Sugar
                                        • 3 Tbsp Mustard
                                        • 2 cups *Fresh red bell peppers, diced
                                        • 2 cups *Fresh green bell peppers, diced
                                        • 2 Tbsp Canned pimientos, diced, drained
                                        • 1 qt *Fresh carrots, grated
                                        • 2¼ cups *Fresh celery, diced
                                        • 1½ cups *Fresh red onions, diced
                                        • ¾ tsp Salt
                                        • ½ tsp Ground black or white pepper
                                        • 1 tsp Paprika

                                        50 Servings

                                          Weight

                                          • - - Water
                                          • 3 lb 2 oz Whole-grain elbow macaroni
                                          • 1 lb 6 oz Low-fat mayonnaise
                                          • - - White vinegar
                                          • 1 lb Sugar
                                          • 4 oz Mustard
                                          • 1 lb 8 oz *Fresh red bell peppers, diced
                                          • 1 lb 8 oz *Fresh green bell peppers, diced
                                          • 2 oz Canned pimientos, diced, drained
                                          • 1 lb 8 oz *Fresh carrots, grated
                                          • 1 lb 8 oz *Fresh celery, diced
                                          • 16 oz *Fresh red onions, diced
                                          • - - Salt
                                          • - - Ground black or white pepper
                                          • - - Paprika

                                          Measure

                                          • 3 gal Water
                                          • 3 qt Whole-grain elbow macaroni
                                          • 3 cups Low-fat mayonnaise
                                          • ½ cup White vinegar
                                          • 2 cups Sugar
                                          • ¼ cup 2 Tbsp Mustard
                                          • 1 qt *Fresh red bell peppers, diced
                                          • 1 qt *Fresh green bell peppers, diced
                                          • ¼ cup Canned pimientos, diced, drained
                                          • 2 qt *Fresh carrots, grated
                                          • 1 qt ½ cup *Fresh celery, diced
                                          • 3 cups *Fresh red onions, diced
                                          • 1½ tsp Salt
                                          • 1 tsp Ground black or white pepper
                                          • 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. Whole-grain elbow 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. Stir well.
                                          • Pour the prepared dressing 1 lb 6 oz (2⅛ cups) over about 12 lb 2 oz (1½ gal) vegetable and pasta mixture. Stir well.
                                          • Transfer about 12 lb 2 oz (1½ gal) 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.
                                          • Serve 1 cup (portion with 8 oz spoodle).

                                          Nutrition INFORMATION

                                          Nutrition Facts
                                          Macaroni Salad USDA Recipe for Adults in CACFP
                                          Amount Per Serving 1 cup (8 oz spoodle)
                                          Calories 178 Calories from Fat 27
                                          % Daily Value*
                                          Total Fat 3g5%
                                          Saturated Fat 0g0%
                                          Cholesterol 3mg1%
                                          Sodium 223mg10%
                                          Potassium 123mg4%
                                          Total Carbohydrates 37g12%
                                          Dietary Fiber 3g13%
                                          Total Sugars 12g13%
                                          Protein 5g10%
                                          Vitamin C 26mg32%
                                          Vitamin D 0IU0%
                                          Calcium 28mg3%
                                          Iron 1mg6%
                                          Vitamin A 143mcg
                                          *
                                          *Marketing Guide
                                          25 Servings:

                                          Fresh red bell peppers: 15 oz

                                          Fresh green bell peppers: 15 oz

                                          Fresh carrots: 12 oz

                                          Fresh celery: 15 oz

                                          Fresh red onions: 9 oz

                                          50 Servings:

                                          Fresh red bell peppers: 1 lb 14 oz

                                          Fresh green bell peppers: 1 lb 14 oz

                                          Fresh carrots: 1 lb 8 oz

                                          Fresh celery: 1 lb 14 oz

                                          Fresh red onions: 1 lb 2 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 12 lb 2 oz

                                          About 1½ gal/1 steam table pan

                                          (12” x 20” x 2½”).

                                          50 Servings:

                                          About 24 lb 4 oz

                                          About 3 gal/2 steam table pans

                                          (12” x 20” x 2½”).