Mac and Cheese Salad Lettuce Cups

Summer is here and that means barbecues and macaroni salad. Here’s a fun, fresh and new way to serve one of your favorite dishes: mac and cheese salad lettuce cups!

Print Recipe

Servings: 8


  • 1/2 pound elbow pasta, dry
  • 1/4 cup fresh parsley, finely chopped
  • 1 cup tomatoes, diced
  • 1/2 cup celery, diced
  • 1/2 red onion, diced
  • 1 cucumber, diced
  • 1 cup green olives, chopped
  • 2 cups (8 ounces) Wisconsin fresh mozzarella cheese, cubed
  • 3/4 cup mayonnaise
  • 2 tablespoons Dijon mustard
  •   Salt and black pepper to taste
  • 2 heads lettuce, such as Boston Bibb or romaine, washed and separated


Bring large pot of salted water to boil over high heat. Add pasta and cook to al dente. Drain, rinse, and set aside to cool for 5-10 minutes.

When pasta has cooled, using large mixing bowl, combine pasta with diced vegetables, mozzarella, mayonnaise and Dijon mustard. Mix well. Season with salt and pepper to taste.

When ready to serve, lay out lettuce leaves on large plate or platter. Place 1 to 2 tablespoons of the macaroni and cheese salad inside each leaf and serve immediately.

Print Recipe x
Select Recipe print size

Include Recipe photo in print out?

Cook pasta to "al dente." Subtract 1-2 minutes from cooking time on package directions.