Macaroni Salad USDA Recipe for Family Child Care Homes

Age Group: Ages 3-5, Ages 6-18
Serving Size: 6
Macaroni Salad is a delightful side dish filled with healthy whole grain macaroni, fresh carrots, sweet fresh onions, and red and green peppers!
CACFP CREDITING INFORMATION
¾ cup (½ cup and ¼ cup measuring cups or 6 oz spoodle) provides ¼ cup vegetable (⅛ cup red/orange vegetable, ⅛ cup other vegetable), and 1 oz equivalent grains.
5 from 1 vote
Add to Cookbook https://theicn.org/cnrb/pdfs/cacfp/6_serving/Macaroni_Salad_6_Servings.pdf

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes

Ingredients
 

  • 2 cups Water
  • 7 oz or 1½ cups Whole-grain elbow macaroni
  • 3 oz or ½ cup Low-fat mayonnaise
  • ½ oz or 1 Tbsp White vinegar
  • 2 oz or ¼ cup Sugar
  • ½ oz or 1 Tbsp Mustard
  • 2 oz or ⅓ cup Fresh red bell peppers, diced
  • 2 oz or ⅓ cup Fresh green bell peppers, diced
  • 1 Tbsp Canned pimientos, diced, drained
  • 2½ oz or ½ cup Fresh carrots, finely diced
  • 2 oz or ½ cup Fresh celery, diced
  • 1½ oz or ⅓ cup Fresh red onions, diced
  • ¼ tsp Salt
  • ¼ tsp Ground black or white pepper
  • ¼ tsp Paprika

Quantity
 

  • 2 cups Water
  • 7 oz or 1½ cups Whole-grain elbow macaroni
  • 3 oz or ½ cup Low-fat mayonnaise
  • ½ oz or 1 Tbsp White vinegar
  • 2 oz or ¼ cup Sugar
  • ½ oz or 1 Tbsp Mustard
  • 2 oz or ⅓ cup Fresh red bell peppers, diced
  • 2 oz or ⅓ cup Fresh green bell peppers, diced
  • 1 Tbsp Canned pimientos, diced, drained
  • 2½ oz or ½ cup Fresh carrots, finely diced
  • 2 oz or ½ cup Fresh celery, diced
  • 1½ oz or ⅓ cup Fresh red onions, diced
  • ¼ tsp Salt
  • ¼ tsp Ground black or white pepper
  • ¼ tsp Paprika

Ingredients
 

  • 2 cups Water
  • 7 oz or 1½ cups Whole-grain elbow macaroni
  • 3 oz or ½ cup Low-fat mayonnaise
  • ½ oz or 1 Tbsp White vinegar
  • 2 oz or ¼ cup Sugar
  • ½ oz or 1 Tbsp Mustard
  • 2 oz or ⅓ cup Fresh red bell peppers, diced
  • 2 oz or ⅓ cup Fresh green bell peppers, diced
  • 1 Tbsp Canned pimientos, diced, drained
  • 2½ oz or ½ cup Fresh carrots, finely diced
  • 2 oz or ½ cup Fresh celery, diced
  • 1½ oz or ⅓ cup Fresh red onions, diced
  • ¼ tsp Salt
  • ¼ tsp Ground black or white pepper
  • ¼ tsp Paprika

Quantity
 

  • 2 cups Water
  • 7 oz or 1½ cups Whole-grain elbow macaroni
  • 3 oz or ½ cup Low-fat mayonnaise
  • ½ oz or 1 Tbsp White vinegar
  • 2 oz or ¼ cup Sugar
  • ½ oz or 1 Tbsp Mustard
  • 2 oz or ⅓ cup Fresh red bell peppers, diced
  • 2 oz or ⅓ cup Fresh green bell peppers, diced
  • 1 Tbsp Canned pimientos, diced, drained
  • 2½ oz or ½ cup Fresh carrots, finely diced
  • 2 oz or ½ cup Fresh celery, diced
  • 1½ oz or ⅓ cup Fresh red onions, diced
  • ¼ tsp Salt
  • ¼ tsp Ground black or white pepper
  • ¼ tsp Paprika
*See Marketing Guide

Ingredients
 

  • 2 cups Water
  • 7 oz or 1½ cups Whole-grain elbow macaroni
  • 3 oz or ½ cup Low-fat mayonnaise
  • ½ oz or 1 Tbsp White vinegar
  • 2 oz or ¼ cup Sugar
  • ½ oz or 1 Tbsp Mustard
  • 2 oz or ⅓ cup Fresh red bell peppers, diced
  • 2 oz or ⅓ cup Fresh green bell peppers, diced
  • 1 Tbsp Canned pimientos, diced, drained
  • 2½ oz or ½ cup Fresh carrots, finely diced
  • 2 oz or ½ cup Fresh celery, diced
  • 1½ oz or ⅓ cup Fresh red onions, diced
  • ¼ tsp Salt
  • ¼ tsp Ground black or white pepper
  • ¼ tsp Paprika

Quantity
 

  • 2 cups Water
  • 7 oz or 1½ cups Whole-grain elbow macaroni
  • 3 oz or ½ cup Low-fat mayonnaise
  • ½ oz or 1 Tbsp White vinegar
  • 2 oz or ¼ cup Sugar
  • ½ oz or 1 Tbsp Mustard
  • 2 oz or ⅓ cup Fresh red bell peppers, diced
  • 2 oz or ⅓ cup Fresh green bell peppers, diced
  • 1 Tbsp Canned pimientos, diced, drained
  • 2½ oz or ½ cup Fresh carrots, finely diced
  • 2 oz or ½ cup Fresh celery, diced
  • 1½ oz or ⅓ cup Fresh red onions, diced
  • ¼ tsp Salt
  • ¼ tsp Ground black or white pepper
  • ¼ tsp Paprika
*See Marketing Guide

Ingredients
 

  • 2 cups Water
  • 7 oz or 1½ cups Whole-grain elbow macaroni
  • 3 oz or ½ cup Low-fat mayonnaise
  • ½ oz or 1 Tbsp White vinegar
  • 2 oz or ¼ cup Sugar
  • ½ oz or 1 Tbsp Mustard
  • 2 oz or ⅓ cup Fresh red bell peppers, diced
  • 2 oz or ⅓ cup Fresh green bell peppers, diced
  • 1 Tbsp Canned pimientos, diced, drained
  • 2½ oz or ½ cup Fresh carrots, finely diced
  • 2 oz or ½ cup Fresh celery, diced
  • 1½ oz or ⅓ cup Fresh red onions, diced
  • ¼ tsp Salt
  • ¼ tsp Ground black or white pepper
  • ¼ tsp Paprika

Quantity
 

  • 2 cups Water
  • 7 oz or 1½ cups Whole-grain elbow macaroni
  • 3 oz or ½ cup Low-fat mayonnaise
  • ½ oz or 1 Tbsp White vinegar
  • 2 oz or ¼ cup Sugar
  • ½ oz or 1 Tbsp Mustard
  • 2 oz or ⅓ cup Fresh red bell peppers, diced
  • 2 oz or ⅓ cup Fresh green bell peppers, diced
  • 1 Tbsp Canned pimientos, diced, drained
  • 2½ oz or ½ cup Fresh carrots, finely diced
  • 2 oz or ½ cup Fresh celery, diced
  • 1½ oz or ⅓ cup Fresh red onions, diced
  • ¼ tsp Salt
  • ¼ tsp Ground black or white pepper
  • ¼ tsp Paprika
*See Marketing Guide

Ingredients
 

  • 2 cups Water
  • 7 oz or 1½ cups Whole-grain elbow macaroni
  • 3 oz or ½ cup Low-fat mayonnaise
  • ½ oz or 1 Tbsp White vinegar
  • 2 oz or ¼ cup Sugar
  • ½ oz or 1 Tbsp Mustard
  • 2 oz or ⅓ cup Fresh red bell peppers, diced
  • 2 oz or ⅓ cup Fresh green bell peppers, diced
  • 1 Tbsp Canned pimientos, diced, drained
  • 2½ oz or ½ cup Fresh carrots, finely diced
  • 2 oz or ½ cup Fresh celery, diced
  • 1½ oz or ⅓ cup Fresh red onions, diced
  • ¼ tsp Salt
  • ¼ tsp Ground black or white pepper
  • ¼ tsp Paprika

Quantity
 

  • 2 cups Water
  • 7 oz or 1½ cups Whole-grain elbow macaroni
  • 3 oz or ½ cup Low-fat mayonnaise
  • ½ oz or 1 Tbsp White vinegar
  • 2 oz or ¼ cup Sugar
  • ½ oz or 1 Tbsp Mustard
  • 2 oz or ⅓ cup Fresh red bell peppers, diced
  • 2 oz or ⅓ cup Fresh green bell peppers, diced
  • 1 Tbsp Canned pimientos, diced, drained
  • 2½ oz or ½ cup Fresh carrots, finely diced
  • 2 oz or ½ cup Fresh celery, diced
  • 1½ oz or ⅓ cup Fresh red onions, diced
  • ¼ tsp Salt
  • ¼ tsp Ground black or white pepper
  • ¼ 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 (firm to taste). 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 over vegetable and pasta mixture. Stir well.
  • Transfer macaroni salad to a large salad bowl.
  • Critical Control Point: Cool to 40 °F or lower within 4 hours.
  • Critical Control Point: Hold at 40 °F or below.
  • Keep the salad refrigerated or store at a cool temperature of 40 °F or lower until ready to serve.
  • Garnish with paprika.
  • Serve ¾ cup (portion with ½ cup and ¼ cup measuring cups or portion with 6 oz spoodle).

Nutrition INFORMATION

Macaroni Salad USDA Recipe for Family Child Care Homes
Amount Per Serving
 
0 ¾ cup (6 fl oz spoodle)
Calories
197
Total Fat
 
3
g
5
%
Saturated Fat
 
1
g
6
%
Cholesterol
 
4
mg
1
%
Sodium
 
261
mg
11
%
Total Carbohydrate
 
40
g
13
%
Dietary Fiber
 
4
g
17
%
Total Sugars
 
12
g
13
%
Protein
 
6
g
12
%
Vitamin A
 
125
mcg
Vitamin C
 
19
mg
23
%
Vitamin D
 
0
IU
0
%
Calcium
 
27
mg
3
%
Iron
 
1
mg
6
%
Potassium
 
108
mg
3
%
N/A=data not available
*Marketing Guide
Yield / Volume