Light macaroni salad

By á-48458

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

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

Preparation

Step 1

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.