Expanded Food and Nutrition Education Program

Elbow Pasta Salad

Coursesalad, side dish

Servings	Prep Time
1cup	25minutes

Servings	Prep Time
1cup	25minutes

Ingredients

116 oz packaged elbow macaroni pastawhole wheat optional
3tbsp oilcanola, olive, or vegetable
3tbsp lime juice
1/2cup fat free or light mayonnaise
1cup chopped celery
1cup chopped bell pepper
1/2cup chopped green onions
14 oz jar diced pimentos
1cup sliced black olives
1oz box or package (10 ounce) frozen peasthawed

Instructions

Wash your hands and clean your cooking area.
Boil elbow pasta according to package directions. Drain.
Mix elbow pasta, oil, and lime juice in a bowl.
Cover bowl with lid, plastic wrap, or aluminum foil. Refrigerate overnight.
The next day, add mayonnaise, celery, bell pepper, onions, pimientos, olives, and peas o the elbow pasta mixture. Mix well.
If desired, season with onion powder, garlic powder, salt and pepper.
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)