Lower Fat Amish Macaroni Salad recipe

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Ingredients

1 (12 ounce) package elbow macaroni
4 hard-cooked eggs, chopped
3 stalks celery, minced
1 (6 ounce) package frozen peas, thawed
2 cups low fat mayonnaise (such as Hellmann's® Low Fat)
3 tablespoons prepared yellow mustard
¼ cup white sugar
2 teaspoons white vinegar
¾ teaspoon celery seed
½ teaspoon salt

Nutrition Info

228.2 calories
carbohydrate: 38.4 g
cholesterol: 70.7 mg
fat: 5.1 g
fiber: 1.8 g
protein: 6.7 g
saturatedFat: 0.6 g
servingSize: -
sodium: 560.4 mg
sugar: 14.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain and set aside to cool.

  2. Stir eggs, celery, and peas together in a large bowl. Whisk low fat mayonnaise, yellow mustard, sugar, vinegar, celery seed, and salt in a separate bowl, dissolving the sugar. Pour dressing over vegetables and stir in macaroni until thoroughly coated with dressing. Cover and refrigerate at least 2 hours before serving.

Recipe Yield

12 servings

Recipe Note

Peas and eggs make this really tasty.

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