Veggie macaroni salad

Veggie macaroni salad

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About this recipe: Simple pasta salad full of veg! The measures and ingredients are really just a guide. You can throw almost any crunchy bits of vegetables into the mix with great success.


Serves: 4 

  • 200g (7 oz) macaroni
  • 85g (3 oz) frozen peas, thawed
  • 55g (2 oz) chopped fresh broccoli
  • 85g (3 oz) julienned carrots
  • 85g (3 oz) sweetcorn kernels (tinned)
  • 85g (3 oz) chopped fresh tomato
  • 85g (3 oz) chopped fresh red pepper
  • 3 tablespoons prepared Dijon mustard
  • 2 tablespoons Italian-style salad dressing
  • 1 tablespoon balsamic vinaigrette salad dressing
  • 1/2 teaspoon celery seed, crushed
  • 1 tablespoon light brown sugar

Prep:15min  ›  Cook:20min  ›  Ready in:35min 

  1. In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.
  2. In a large bowl, combine the pasta, peas, broccoli, carrot, sweetcorn, tomatoes and red pepper.
  3. Prepare the dressing by whisking together the mustard, dressing, vinaigrette, brown sugar, celery seed and basil. Pour over salad and mix well. Chill in fridge till serving (best served cold).

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