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Veggie Macaroni Salad

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Veggie Macaroni Salad

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Course: Lunch
Cuisine: American
Keyword: Veggie Macaroni Salad
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 4
Calories: 341kcal


  • 6 ounce pasta, shapes
  • 1 medium carrot
  • 1 medium cucumber
  • 4 slice ham, deli sliced
  • 1/3 cup green peas, frozen
  • 1 cup yogurt, plain
  • 3 teaspoon mustard
  • 1 tablespoon vinegar, cider
  • 1 teaspoon sugar
  • 1/8 teaspoon sea salt
  • 1/8 teaspoon black pepper, ground

Serve With

  • 2 medium apple


  • Cook pasta according to package directions; drain and allow to completely cool. Set peas out to thaw.
  • Chop carrot, cucumber, and ham; add to a large mixing bowl along with thawed peas.
  • In a separate bowl, mix together yogurt, mustard, vinegar, sugar, salt, and pepper.
  • Add yogurt mixture to the veggies, then stir in cooled pasta. Toss until well coated.
  • Eat immediately or cover and refrigerate for later.
  • Serve with apple slices on the side.
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Calories: 341kcal | Carbohydrates: 66g | Protein: 15g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 9mg | Sodium: 305mg | Fiber: 6g | Sugar: 19g

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