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Macaroni Salad


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  • 3 cups whole-wheat elbow noodles
  • 3/4 cup low-fat mayo
  • 3/4 cup reduced fat sour cream
  • 2 tsp. sugar
  • 1 tsp. salt
  • 3/4 tsp. celery seed
  • Freshly ground pepper to taste
  • 3 stalks celery, finely chopped
  • 3 carrots, shredded
  • 1 small Vicalia or other sweet onion, finely chopped
  • 1 cup baby spinach, chopped
  • 3/4 cup frozen (thawed) edamame
  • 1/3 cup shredded mild cheddar cheese


Servings 12


Step 1

Cook noodles in a large pot of boiling water until tender, 8-10 mins. or according to package directions. Drain. Transfer to a large bowl to cool for at least 15 mins.

Combine mayo, 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 mayo 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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