Light macaroni salad

Per serving: 190 calories 12 servings, about 1 cup each

Light macaroni salad
Light macaroni salad

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 3

    cups whole-wheat elbow noodles (14- to 16-ounce package)

  • 3/4

    cup low-fat mayonnaise

  • 3/4

    cup reduced-fat sour cream

  • 2

    teaspoons sugar

  • 1

    teaspoon salt

  • 3/4

    teaspoon celery seed

  • Freshly ground pepper to taste

  • 3

    stalks celery, finely chopped

  • 3

    carrots, shredded

  • 1

    small Vidalia or other sweet onion, finely chopped

  • 1

    cup baby spinach, chopped

  • 3/4

    cup frozen (thawed) edamame

  • 1/3

    cup shredded mild Cheddar cheese

Directions

Cook noodles in a large pot of boiling water until tender, 8 to 10 minutes or according to package directions. Drain. Transfer to a large bowl to cool for at least 15 minutes. Combine mayonnaise, sour cream, sugar, salt, celery seed and pepper in a small bowl. When the noodles have cooled, add celery, carrots, onion, spinach, edamame and the mayonnaise mixture; stir well to combine. Cover and refrigerate until cold, at least 2 hours. Taste and adjust seasoning with salt and pepper, if desired. Sprinkle with cheese just before serving.

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