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
- 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.
Tips & Notes
- Make Ahead Tip: Cover and refrigerate for up to 3 days.
Nutrition Bonus: Vitamin A (60% daily value)
2 Carbohydrate Serving
Exchanges: 1 1/2 starch, 1 vegetable, 1 fat