Lower Fat Amish Macaroni Salad

Lower Fat Amish Macaroni Salad

14 Reviews 8 Pics
  • Prep

    15 m
  • Cook

    10 m
  • Ready In

    2 h 55 m
Lorilynn
Recipe by  Lorilynn

“Peas and eggs make this really tasty.”

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Ingredients

Adjust Servings

Original recipe yields 12 servings

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.

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Reviews (14)

Rate This Recipe
Wyattdogster
7

Wyattdogster

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 plenty of dressing for the full amount. It is very tasty Lorilynn, thanks for sharing!

Mary
7

Mary

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 black olives, chopped green onions and sunflower seeds. The dressing combined well with all the added stuff! Was looking for the "perfect" dressing for a mac salad and this is it!!!!

Kate Fisher
6

Kate Fisher

Made as written very good. To elevate it a bit my husband added some white pepper and lemon pepper seasoning. Will definitely make again. Thanks.

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Nutrition

Amount Per Serving (12 total)

  • Calories
  • 228 cal
  • 11%
  • Fat
  • 5.1 g
  • 8%
  • Carbs
  • 38.4 g
  • 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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