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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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Mustard and dill give this colorful salad a wonderful flavor, different from other pasta salads. Ingredients:
1 cup uncooked elbow macaroni |
1 cup fresh broccoli florets |
1 small onion, chopped |
1 medium carrot, thinly sliced |
1/2 cup chopped peeled cucumber |
1/2 cup frozen peas, thawed |
1/2 cup sliced radishes |
4 ounces swiss cheese, cubed |
1 cup mayonnaise |
2 tablespoons prepared mustard |
1 tablespoon sugar |
4-1/2 teaspoons snipped fresh dill or 1-1/2 teaspoons dill weed |
Directions:
1. Cook macaroni according to package directions; drain and rinse in cold water. In a large bowl, combine the macaroni, broccoli, onion, carrot, cucumber, peas, radishes and cheese.
2. In a small bowl, combine the mayonnaise, mustard, sugar and dill. Pour over macaroni mixture; toss to coat. Cover and refrigerate for at least 2 hours before serving. Yield: 8 servings.
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