Friday, 8 August 2014 | MYT 1:25 PM

Moulded Macaroni Salad

Here’s a twist on making a macaroni salad. Forget the bowl and dig out a Bundt pan or ring mould. Make the salad and press it into the mould. 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. – Detroit Free Press/McClatchy-Tribune Information Services

  • Prep Time

    20 mins
  • Cooking Time

    20 mins
  • Serving



  • 250g 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 (250g) 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


Make several of these up to two days ahead.

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 Tested by Susan Selasky in the Free Press Test Kitchen.

Tags / Keywords: Macaroni


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