Macaroni Salad

3.8 (61)
Macaroni Salad

Old-fashioned macaroni salad sometimes contains jarred pimientos, diced ham or pickle relish, but this version is simple and deliciously plain with fresh chopped celery, carrot and onion. A combination of low-fat mayo and sour cream lightens up the dressing, and whole-wheat elbow noodles, spinach and edamame add extra nutrients.

Yield: 12 servings, about 1 cup each
Active Time: 45
Total Time: 165


  • 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


  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.
  2. Combine mayonnaise, sour cream, sugar, salt, celery seed and pepper in a small bowl.
  3. When the noodles have cooled, add celery, carrots, onion, spinach, edamame and the mayonnaise mixture; stir well to combine.
  4. 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.

Tips & Notes

  • Make Ahead Tip: Cover and refrigerate for up to 3 days.


Nutrition Per Serving

calories 190
fat 7 g (2 g sat, 2 g mono)
cholesterol 13 mg
carbohydrates 28 g
protein 7 g
fiber 3 g
sodium 366 mg
potassium 215 mg

Nutrition Bonus Vitamin A (60% daily value)

Carbohydrate Serving 2

Exchanges 1 1/2 starch, 1 vegetable, 1 fat

From EatingWell July/August 2011