“Peas and eggs make this really tasty.” - by Lorilynn
Ingredients
Adjust Servings
Original recipe yields 12 servings
Directions
- 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.
Nutrition
Amount Per Serving (12 total)
- Calories
- 228 cal
- 11%
- Fat
- 5.1 g
- 8%
- Carbs
- 38.4 g
- 12%
Based on a 2,000 calorie diet
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Reviews (13)
Rate This Recipe
"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...." See more"
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..." See more dressing for the full amount. It is very tasty Lorilynn, thanks for sharing!"
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 o..." See morelives, 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!!!!"
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