• Skip to primary navigation
  • Skip to main content
  • Texas A&M Forest Service
  • Texas A&M Veterinary Medical Diagnostics Laboratory
  • Texas A&M AgriLife Extension Service
  • Texas A&M AgriLife Research
  • Texas A&M College of Agrculture and Life Sciences
Expanded Food and Nutrition Education Program
Expanded Food and Nutrition Education ProgramEducating families since 1969
  • Facebook
  • Instagram
  • Twitter
  • YouTube
  • Menu
  • County Offices
    • Bexar County
    • Cameron County
    • Dallas County
    • El Paso County
    • Harris County
    • Hidalgo County
    • Nueces County
    • Tarrant County
    • Travis County
  • About

Elbow Pasta Salad

April 27, 2018 by nadia.payne

Print Recipe
Elbow Pasta Salad
elbow pasta salad
Votes: 0
Rating: 0
You:
Rate this recipe!
Course salad, side dish
Prep Time 25 minutes
Servings
cup
Ingredients
  • 1 16 oz packaged elbow macaroni pasta whole wheat optional
  • 3 tbsp oil canola, olive, or vegetable
  • 3 tbsp lime juice
  • 1/2 cup fat free or light mayonnaise
  • 1 cup chopped celery
  • 1 cup chopped bell pepper
  • 1/2 cup chopped green onions
  • 1 4 oz jar diced pimentos
  • 1 cup sliced black olives
  • 1 oz box or package (10 ounce) frozen peas thawed
Course salad, side dish
Prep Time 25 minutes
Servings
cup
Ingredients
  • 1 16 oz packaged elbow macaroni pasta whole wheat optional
  • 3 tbsp oil canola, olive, or vegetable
  • 3 tbsp lime juice
  • 1/2 cup fat free or light mayonnaise
  • 1 cup chopped celery
  • 1 cup chopped bell pepper
  • 1/2 cup chopped green onions
  • 1 4 oz jar diced pimentos
  • 1 cup sliced black olives
  • 1 oz box or package (10 ounce) frozen peas thawed
elbow pasta salad
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Wash your hands and clean your cooking area.
  2. Boil elbow pasta according to package directions. Drain.
  3. Mix elbow pasta, oil, and lime juice in a bowl.
  4. Cover bowl with lid, plastic wrap, or aluminum foil. Refrigerate overnight.
  5. The next day, add mayonnaise, celery, bell pepper, onions, pimientos, olives, and peas o the elbow pasta mixture. Mix well.
  6. If desired, season with onion powder, garlic powder, salt and pepper.
  7. Serve cold and keep refrigerated.
Recipe Notes

Nutrition Facts Servings: 12, Serv. size: 1 cup, Amount per serving: Calories 240, Total Fat 9g (12% DV), Sat. Fat 1g (5% DV), Trans Fat 0g, Cholest. 5mg (2% DV), Sodium 180g (8% DV), Total Carb. 36g (13% DV), Fiber 2g (7% DV), Total Sugars 3g (Incl. 0g Added Sugars, 0% DV), Protein 7g, Vit. D (0% DV), Calcium (4% DV), Iron (15% DV), Potas. (4% DV)

Share this Recipe

Filed Under: recipes

Texas A&M AgriLife Extension Service
Texas A&M University System Member

This work is supported by the Expanded Food and Nutrition Education Program from the USDA National Institute of Food and Agriculture.

  • Compact with Texans
  • Privacy and Security
  • Accessibility Policy
  • State Link Policy
  • Statewide Search
  • Veterans Benefits
  • Military Families
  • Risk, Fraud & Misconduct Hotline
  • Texas Homeland Security
  • Texas Veterans Portal
  • Equal Opportunity
  • Open Records/Public Information