Macaroni Salad

Makes 9 servings; 1 cup each serving

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  • 12 ounces (about 3 cups) uncooked elbow pasta
  • 10-12 ounces frozen peas and carrots mix, thawed
  • 10-12 ounces frozen onions, celery, and peppers mix, thawed
  • ½ cup HappyHealthy Italian Dressing
  • 1 teaspoon black pepper
  • ½ teaspoon salt


  1. Wash your hands well with soap and warm water for at least 20 seconds.
  2. Follow package directions to cook pasta.
  3. Thaw frozen peas and carrots, frozen onion, celery, and pepper blend overnight in the refrigerator. Drain thawed vegetables in colander while pasta cooks. Transfer vegetable mix to a large mixing bowl before pasta is ready to be drained.
  4. Drain pasta in colander then add to vegetable mix. Add Italian dressing, pepper, and salt and mix well. Cover and chill pasta salad in the refrigerator for at least an hour before serving. 
  5. Refrigerate leftovers within 2 hours.
Macaroni Salad in white bowl next to HappyHealthy napkin and fork.

This material was funded by USDA’s Supplemental Nutrition Assistance Program – SNAP. This institution is an equal opportunity provider.