Macaroni Salad USDA Recipe for Family Child Care

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

*You must be a registered user to use this feature, please click "Login" at the top right corner and then proceed

or
click here to create an account.

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

Nutrition Facts
Macaroni Salad USDA Recipe for Family Child Care
Amount Per Serving 0 ¾ cup (6 fl oz spoodle)
Calories 197 Calories from Fat 27
% Daily Value*
Total Fat 3g5%
Saturated Fat 1g6%
Cholesterol 4mg1%
Sodium 261mg11%
Potassium 108mg3%
Total Carbohydrate 40g13%
Dietary Fiber 4g17%
Total Sugars 12g13%
Protein 6g12%
Vitamin C 19mg23%
Vitamin D 0IU0%
Calcium 27mg3%
Iron 1mg6%
Vitamin A 125mcg
*
*Marketing Guide
Yield / Volume