Here’s a twist on making a macaroni salad. Forget the bowl and dig out a Bundt pan or ring mold. Make the salad and press it into the mold. Refrigerate the salad overnight so it holds together. When ready to serve invert it onto a platter. If you’re serving a lot of guests, it’s a perfect make-ahead salad and you can make several of them.
MOLDED MACARONI SALAD
Preparation time: 20 minutes
Total time: 20 minutes (plus chilling time)
Note: Make several of these up to two days ahead.
8 oz. dry elbow macaroni, cooked and drained
1 cup chopped celery or cucumber
1/2 cup chopped green pepper
1/2 cup chopped radishes
2 Tbsp. chopped sweet onion
1/2 tsp. salt
1 package (8 ounces) reduced-fat cream cheese, softened
1/4 cup reduced-fat mayonnaise
1/4 cup sweet pickle relish
1 Tbsp. prepared mustard
Lettuce leaves and additional radishes for garnish
In a large bowl, combine the first six ingredients; set aside. In another bowl, beat cream cheese until smooth; add mayonnaise, relish and mustard. Fold into macaroni mixture. Press into a 6-cup ring mold (or Bundt pan) coated with cooking spray. Refrigerate overnight. Just before serving, place lettuce leaves on top and invert and unmold salad onto a serving platter. Garnish with radishes.
Adapted from www.tasteofhome.com. Tested by Susan Selasky in the Free Press Test Kitchen.
109 calories (35 percent from fat), 4 g fat (2 g sat. fat), 14 g carbohydrates, 3 g protein, 195 mg sodium, 12 mg cholesterol, 1 g fiber.
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