Rating: 4 stars
3 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

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.

Source: EatingWell Magazine, July/August 2011


Recipe Summary test

2 hrs 45 mins


Ingredient Checklist


Instructions Checklist
  • 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.

  • Combine mayonnaise, sour cream, sugar, salt, celery seed and pepper in a small bowl.

  • When the noodles have cooled, add celery, carrots, onion, spinach, edamame and the mayonnaise mixture; stir well to combine.

  • 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.

Nutrition Facts

about 1 cup
291 calories; protein 10.4g; carbohydrates 48.1g; dietary fiber 4.5g; sugars 4.4g; fat 7.2g; saturated fat 2.4g; cholesterol 12.8mg; vitamin a iu 2986.9IU; vitamin c 3.7mg; folate 129.4mcg; calcium 78mg; iron 2.1mg; magnesium 49.2mg; potassium 242.6mg; sodium 374.3mg; thiamin 0.3mg; added sugar 1g.

1 1/2 starch, 1 vegetable, 1 fat