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

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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
9

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!!!!

It's A New Day
6

It's A New Day

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 sure I cooked 6 ounces. The first time I made it I added the dressing while the macaroni was still warm and it soaked up the dressing making the salad too dry. The second time I let the macaroni cool completely and the end result was a much moister salad. DH and I have both thoroughly enjoyed this salad and I will be making it again. I think the peas make the salad. BTW for the peas I just dump the frozen peas in the colander when I start cooking the pasta and then dump the cooked pasta and water on top of the peas. That makes the peas the perfect texture for us. 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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