2006 Classic Macaroni Salad

By boandozzy

3/4 cup equals 111 calories, 2 g fat (trace saturated fat), 30 mg cholesterol, 362 mg sodium, 20 g carbohydrate, 2 g fiber, 4 g protein.

Diabetic Exchange: 1-1/2 starch.

Originally published as Classic Macaroni Salad in Light & Tasty June/July 2005, p22

Ingredients

• 2 cups uncooked elbow macaroni
• 1 cup fat-free mayonnaise
• 2 tablespoons sweet pickle relish
• Sugar substitute equivalent to 2 teaspoons sugar
• 3/4 teaspoon ground mustard
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1/2 cup chopped celery
• 1/3 cup chopped carrot
• 1/4 cup chopped onion
• 1 hard-cooked egg, sliced
• Dash paprika

Preparation

Step 1

Cook macaroni according to package directions; drain and rinse with cold water. Cool completely.

For dressing, in a small bowl, combine the mayonnaise, pickle relish, sugar substitute, mustard, salt and pepper. In a large bowl, combine the macaroni, celery, carrot and onion. Add dressing and toss gently to coat.

Refrigerate until serving. Garnish with egg and paprika. Yield: 8 servings.