Lower Fat Amish Macaroni Salad
Description
This lower-fat Amish macaroni salad recipe features peas, celery, and eggs, making it very tasty, plus, lower-fat mayonnaise makes it a lighter option.
Ingredients
•
1 (12 ounce) package elbow macaroni
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4 hard-cooked eggs, chopped
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3 stalks celery, minced
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1 (6 ounce) package frozen peas, thawed
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2 cups low fat mayonnaise (such as Hellmann's® Low Fat)
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1/4 cup white sugar
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3 tablespoons prepared yellow mustard
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2 teaspoons white vinegar
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3/4 teaspoon celery seed
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1/2 teaspoon salt
Directions
1
Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and rinse under cold water until cool.
2
Combine eggs, celery, and peas in a large bowl. Whisk mayonnaise, sugar, mustard, vinegar, celery seed, and salt together in a separate bowl until sugar dissolves; pour over egg mixture. Stir in macaroni until thoroughly coated with dressing. Cover and refrigerate before serving, at least 2 hours.