Lower Fat Amish Macaroni Salad |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 12 |
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Peas and eggs make this really tasty. Ingredients:
1 (12 ounce) package elbow macaroni |
4 hard-cooked eggs, chopped |
3 stalks celery, minced |
1 (6 ounce) package frozen peas, thawed |
2 cups low fat mayonnaise (such as hellmann's® low fat) |
3 tablespoons prepared yellow mustard |
1/4 cup white sugar |
2 teaspoons white vinegar |
3/4 teaspoon celery seed |
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 cooked through but firm to the bite, 8 minutes. Drain and set aside to cool.
2. 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.
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