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 caloriescarbohydrate: 38.4 gcholesterol: 70.7 mgfat: 5.1 gfiber: 1.8 gprotein: 6.7 gsaturatedFat: 0.6 gservingSize: -sodium: 560.4 mgsugar: 14.1 gtransFat: : -unsaturatedFat: : -
Directions Lower Fat Amish Macaroni Salad
Directions
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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.
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.