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Macaroni Salad

  • 45 m
  • 2 h 45 m
Virginia Willis
“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.”

Ingredients

    • 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

Directions

  • 1 Cook 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.
  • 2 Combine mayonnaise, sour cream, sugar, salt, celery seed and pepper in a small bowl.
  • 3 When the noodles have cooled, add celery, carrots, onion, spinach, edamame and the mayonnaise mixture; stir well to combine.
  • 4 Cover 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.
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