Macaroni Medley Salad

This Macaroni Medley Salad is a vibrant, protein-packed dish that combines tender rotini with hearty kidney beans and crisp green beans. The dressing, made from a blend of buttermilk and fat-free mayonnaise, offers a tangy, creamy flavor profile that coats every bite without feeling heavy. Fresh dill adds a bright, herbal note that cuts through the richness of the cheddar cheese. It&# 226;ÂÂs an excellent choice for potlucks, picnic baskets, or a quick weeknight lunch that needs minimal effort. The flavors meld beautifully when chilled, making it even more delicious the next day. Serve it cold or at room temperature for a satisfying, low-fat meal that appeals to vegetarians and pasta lovers alike.

Cuisine: Italian

Courses: Salads

Difficulty: Intermediate

Servings: 16

Calories: 642.2

Dietary: Low-fat

Description

This Macaroni Medley Salad is a vibrant, protein-packed dish that combines tender rotini with hearty kidney beans and crisp green beans. The dressing, made from a blend of buttermilk and fat-free mayonnaise, offers a tangy, creamy flavor profile that coats every bite without feeling heavy. Fresh dill adds a bright, herbal note that cuts through the richness of the cheddar cheese. It&# 226;ÂÂs an excellent choice for potlucks, picnic baskets, or a quick weeknight lunch that needs minimal effort. The flavors meld beautifully when chilled, making it even more delicious the next day. Serve it cold or at room temperature for a satisfying, low-fat meal that appeals to vegetarians and pasta lovers alike.

Ingredients

3/4 cup Buttermilk
3/4 cup Fat-free mayonnaise
2 tablespoons Fresh dill, chopped
1 teaspoon Dried dill (optional, if fresh unavailable)
4 cups Cooked rotini pasta, cooled
15 oz Canned kidney beans, drained and rinsed
10 oz Frozen green beans, cooked, drained, and cooled
8 oz Fat-free cheddar cheese, cubed

Directions

1
In a small bowl, whisk together the buttermilk, fat-free mayonnaise, and chopped fresh dill until smooth.
2
In a large mixing bowl, combine the cooled rotini pasta, drained kidney beans, and cooled green beans.
3
Add the cubed fat-free cheddar cheese to the pasta and bean mixture.
4
Pour the buttermilk dressing over the salad ingredients.
5
Gently toss everything together until the pasta, beans, and cheese are evenly coated with the dressing.
6
Cover the bowl and refrigerate for at least 30 minutes to allow flavors to meld before serving.

Nutrition Facts

Servings 16

Amount Per Serving
Calories 642.2kcal

% Daily Value *
Total Fat 36.9g57%
Saturated Fat 5.7g29%
Cholesterol 7.2mg3%
Sodium 215.4mg9%
Total Carbohydrate 63.9g22%
Dietary Fiber 4.5g18%
Sugars 4.3g
Protein 14.4g29%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

If fresh dill is not available, you can substitute with 1 teaspoon of dried dill, though the flavor will be less vibrant.

Ensure the pasta and green beans are completely cooled before mixing to prevent the mayonnaise from breaking or becoming watery.

This salad can be stored in an airtight container in the refrigerator for up to 3 days. The flavors improve after sitting overnight.

For added crunch, consider adding diced celery or red bell peppers.

Keywords: macaroni, salad, pasta, rotini, kidney beans, green beans, cheddar, buttermilk, dill, vegetarian, low-fat, lunch, potluck, creamy, chilled, easy, medley

Read it online: https://www.chefs-mate.com/recipe/macaroni-medley-salad/