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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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From Sardis, Ohio, Dorothy Bayes sends this refreshingly light take on an all-time favorite. It's perfect for a fast weeknight dinner or festive weekend barbecue. Ingredients:
2 cups uncooked elbow macaroni |
1 cup fat-free mayonnaise |
2 tablespoons sweet pickle relish |
sugar substitute equivalent to 2 teaspoons sugar |
3/4 teaspoon ground mustard |
1/4 teaspoon salt |
1/8 teaspoon pepper |
1/2 cup chopped celery |
1/3 cup chopped carrot |
1/4 cup chopped onion |
1 hard-cooked egg, sliced |
dash paprika |
Directions:
1. Cook macaroni according to package directions; drain and rinse with cold water. Cool completely.
2. For dressing, in a small bowl, combine the mayonnaise, pickle relish, sugar substitute, mustard, salt and pepper. In a large bowl, combine the macaroni, celery, carrot and onion. Add dressing and toss gently to coat.
3. Refrigerate until serving. Garnish with egg and paprika. Yield: 8 servings.
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