Lower Fat Amish Macaroni Salad

Lower Fat Amish Macaroni Salad

15
Lorilynn 1

"Peas and eggs make this really tasty."

Ingredients

2 h 55 m {{adjustedServings}} servings 228 cals
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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 228 kcal
  • 11%
  • Fat:
  • 5.1 g
  • 8%
  • Carbs:
  • 38.4g
  • 12%
  • Protein:
  • 6.7 g
  • 13%
  • Cholesterol:
  • 71 mg
  • 24%
  • Sodium:
  • 560 mg
  • 22%

Based on a 2,000 calorie diet

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Directions

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  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.
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Reviews

15
  1. 18 Ratings

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We loved this macaroni salad, but I did use slightly less sugar (3 tbsp) than called for and added a bit of onion into the mix. I mistakenly boiled a full 16oz. box of macaroni but there was ple...

I have made this salad twice now in a week and both times I halved the recipe and added about 3 three green onions and half a small red pepper finely diced. I weighed the dry macaroni to make s...

great dressing for this mac and pea salad!! Thou I didn't use the low fat mayo ... used reg. Hellmans. I added a few extras ... chopped roasted red pepper, chopped sun dried tomatoes, sliced b...