Name: Lower Fat Amish Macaroni Salad
Prep time: 15 min
Cook time: 15 min
Yield: 12
Ingredients: Elbow macaroni - 1 (12 ounce) package; Hard-cooked eggs, chopped - 4; Celery, minced - 3 stalks; Frozen peas, thawed - 1 (6 ounce) package; Low fat mayonnaise (such as Hellmann's® Low Fat) - 2 cups; Prepared yellow mustard - 3 tablespoons; White sugar - ¼ cup; White vinegar - 2 teaspoons; Celery seed - ¾ teaspoon; Salt - ½ teaspoon

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Lower Fat Amish Macaroni Salad

1. Elbow macaroni - 1 (12 ounce) package

2. Hard-cooked eggs, chopped - 4

3. Celery, minced - 3 stalks

4. Frozen peas, thawed - 1 (6 ounce) package

5. Low fat mayonnaise (such as Hellmann's® Low Fat) - 2 cups

6. Prepared yellow mustard - 3 tablespoons

7. White sugar - ¼ cup

8. White vinegar - 2 teaspoons

9. Celery seed - ¾ teaspoon

10. Salt - ½ teaspoon

How to cook deliciously - Lower Fat Amish Macaroni Salad

1. Stage

Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain and set aside to cool.

2. Stage

Stir eggs, celery, and peas together in a large bowl. Whisk low fat mayonnaise, yellow mustard, sugar, vinegar, celery seed, and salt in a separate bowl, dissolving the sugar. Pour dressing over vegetables and stir in macaroni until thoroughly coated with dressing. Cover and refrigerate at least 2 hours before serving.