Macaroni Salad

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.

From EatingWell: July/August 2011
Yield: 12 servings, about 1 cup each
Active Time: 45
Total Time: 165


  1. 3 cups whole-wheat elbow noodles (14- to 16-ounce package)
  2. 3/4 cup low-fat mayonnaise
  3. 3/4 cup reduced-fat sour cream
  4. 2 teaspoons sugar
  5. 1 teaspoon salt
  6. 3/4 teaspoon celery seed
  7. Freshly ground pepper to taste
  8. 3 stalks celery, finely chopped
  9. 3 carrots, shredded
  10. 1 small Vidalia or other sweet onion, finely chopped
  11. 1 cup baby spinach, chopped
  12. 3/4 cup frozen (thawed) edamame
  13. 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: 190 calories; 7 g fat (2 g sat, 2 g mono); 13 mg cholesterol; 28 g carbohydrates; 7 g protein; 3 g fiber; 366 mg sodium; 215 mg potassium.

Nutrition Bonus: Vitamin A (60% daily value)

2 Carbohydrate Serving

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