Special Diet Information

Coumadin® (Warfarin)
This recipe is NOT safe for Coumadin (warfarin) users.

This recipe is safe for those who are lactose intolerant.

This is NOT a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten. Use gluten-free pasta in this dish, and check to make sure the mayonnaise is gluten-free.


"I really do believe that all of you are at the beginning of a wonderful journey. As you start traveling down that road of life, remember this: There are never enough comfort stops. The places you're going to are never on the map. And once you get that map out, you won't be able to re-fold it no matter how smart you are.

"So forget the map, roll down the windows, and whenever you can pull over and have picnic with a pig. And if you can help it never fly as cargo." - Jim Henson

The refrigerator light goes on...

Macaroni salad is the mother of all picnic salads. This recipe is simple and basic, but it is comfort food at its finest and is sweet and crisp - so summery. You can vary the vegetables that you add to your salad and that's where the endless variations begin, but in the end, this good, solid basic macaroni salad is always delicious.


Classic (Vegetarian) Macaroni Salad

Servings: 4 | Serving size: about 1 1/2 cups

Cooking time: 30 minutes (does not include chilling time)

This recipe can easily be multiplied and makes great leftovers. This recipe is best if made at least the night before serving.

Classic (Vegetarian) Macaroni Salad recipe from Dr. Gourmet


  • 6 quarts water
  • 4 ounces whole wheat or gluten free elbow or shell macaroni
  • 1 large red bell pepper (seeded and diced)
  • 1 large yellow bell pepper (seeded and diced)
  • 3 medium ribs celery (diced)
  • 8 ounces carrot (peeled and diced)
  • 1/2 cup parsley (coarsely chopped)
  • 1/4 cup reduced fat mayonnaise
  • 1 Tbsp. Dijon mustard
  • 1/4 tsp. salt
  • fresh ground black pepper to taste

Place a large saucepan over high heat.

When the water boils, add the macaroni and cook for about 12 to 15 minutes, until just al dente.

Drain the pasta, rinse in cool water and let cool for about 10 minutes in a large mixing bowl.

Toss the pasta occasionally to keep from sticking.

Add the red pepper, yellow pepper, celery, carrot, parsley, mayonnaise, mustard, salt, and pepper and fold together gently.

Chill well before serving.

Nutrition Facts

Serving size: about 1 1/2 cups salad

Servings: 4

Amount Per Serving

Calories 290 Calories from Fat 5
% Daily Value
Total Fat 5g 6%
    Saturated Fat 1g 4%
    Monounsaturated Fat 1g
    Trans Fat 0g
Cholesterol <5mg 0%
Sodium 290mg 13%
Total Carbohydrates 57g 21%
    Dietary Fiber 9g 33%
    Sugars 7g
Protein 10g  
Vitamin A 65% Vitamin C 170%
Calcium 6% Iron 18%
Vitamin K 150mcg Potassium 800mg