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2 h 45 m
“Old-fashioned macaroni salad sometimes contains jarred pimientos, diced ham or pickle relish, but this version is simple and deliciously plain with fresh chopped celery, carrot and onion. A combination of low-fat mayo and sour cream lightens up the dressing, and whole-wheat elbow noodles, spinach and edamame add extra nutrients.”
3 cups whole-wheat elbow noodles (14- to 16-ounce package)
¾ cup low-fat mayonnaise
¾ cup reduced-fat sour cream
2 teaspoons sugar
1 teaspoon salt
¾ teaspoon celery seed
Freshly ground pepper to taste
3 carrots, shredded
1 small Vidalia or other sweet onion, finely chopped
1 cup baby spinach, chopped
¾ cup frozen (thawed) edamame
⅓ cup shredded mild Cheddar cheese
3 stalks celery, finely chopped
1Cook noodles in a large pot of boiling water until tender, 8 to 10 minutes or according to package directions. Drain. Transfer to a large bowl to cool for at least 15 minutes.
2Combine mayonnaise, sour cream, sugar, salt, celery seed and pepper in a small bowl.
3When the noodles have cooled, add celery, carrots, onion, spinach, edamame and the mayonnaise mixture; stir well to combine.
4Cover and refrigerate until cold, at least 2 hours. Taste and adjust seasoning with salt and pepper, if desired. Sprinkle with cheese just before serving.
Make Ahead Tip: Cover and refrigerate for up to 3 days.