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Ingredients
- 1 (7 ounce.) pkg. elbow macaroni (2 c. uncooked)
- 1 (3 1/2 ounce.) pkg. sliced pepperoni
- 1 c. thinly sliced zucchini
- 1 c. minced pared cucumber
- 1 1/2 c. minced tomato
- 1 c. sliced radishes
- 1/2 c. grated carrot
- 1 c. chilled dill dressing
Directions
- Cook macaroni and drain. Combine all ingredients and refrigeratethoroughly. Mix dressing and toss into salad and refrigeratethoroughly. Makes 6-8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 214g | |
| Recipe makes 4 servings | |
| Calories 332 | |
| Calories from Fat 107 | 32% |
| Total Fat 11.9g | 15% |
| Saturated Fat 3.87g | 15% |
| Trans Fat 0.4g | |
| Cholesterol 26mg | 9% |
| Sodium 437mg | 18% |
| Potassium 504mg | 14% |
| Total Carbs 42.52g | 11% |
| Dietary Fiber 3.4g | 11% |
| Sugars 4.53g | 3% |
| Protein 13.3g | 21% |
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