Directions:
- Cook macaroni according to package directions.
- Chop onion and celery and add to boiling pasta water during last 2 minutes of cooking. Cook just long enough to soften. Drain and rinse all in cold water to stop cooking process.
- Mix mayo, carrots, pickle relish, vinegar, yellow mustard, sweetener, salt and pepper until well combined.
- Place drained macaroni mixture in serving bowl. Pour dressing over pasta and mix. Cover with cling film and chill until ready to serve.
- I usually reserve about 1 cup of dressing and mix in just before serving so that the salad is moist. Also, I make this a day ahead so that the flavors have time to marry.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 488.9 Kcal (2047 kJ) | ||
| Calories from fat | 317.75 Kcal | ||
| % Daily Value* | |||
| Total Fat | 35.31g | 54% | |
|---|---|---|---|
| Cholesterol | 19.25mg | 6% | |
| Sodium | 495mg | 21% | |
| Potassium | 221.77mg | 5% | |
| Total Carbs | 37.55g | 13% | |
| Sugars | 8.18g | 33% | |
| Dietary Fiber | 2.5g | 10% | |
| Protein | 5.98g | 12% | |
| Vitamin C | 2.4mg | 4% | |
| Vitamin A | 0.2mg | 7% | |
| Iron | 1.4mg | 8% | |
| Calcium | 29.5mg | 3% | |
| Amount Per 100 g | |||
| Calories | 328.01 Kcal (1373 kJ) | ||
| Calories from fat | 213.19 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.69g | 54% | |
|---|---|---|---|
| Cholesterol | 12.92mg | 6% | |
| Sodium | 332.11mg | 21% | |
| Potassium | 148.79mg | 5% | |
| Total Carbs | 25.19g | 13% | |
| Sugars | 5.49g | 33% | |
| Dietary Fiber | 1.67g | 10% | |
| Protein | 4.01g | 12% | |
| Vitamin C | 1.6mg | 4% | |
| Vitamin A | 0.1mg | 7% | |
| Iron | 0.9mg | 8% | |
| Calcium | 19.8mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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