Macaroni Salad USDA Recipe for Family Child Care Homes

3 from 2 votes

Macaroni Salad USDA Recipe for Family Child Care Homes

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.

Prep Time15

Cook Time30

Total Time45

Course: Salad, vegetarian

Keyword: Home

Age Group: Ages 3-5, Ages 6-18

Serving Size: 6

Program Type: CACFP

Program Meal Type: Lunch, Supper

Conventional Meal Category: Vegetarian, Salad

Program Meal Component: Grains, Vegetables

Vegetable Subgroup: Red-Orange Vegetables, Other Vegetables

Meal Service Temperature: Cold

Cooking Method: Boil

Season: Summer, Fall, Spring, Winter

6 Servings

Calories: 197

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

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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

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