Macaroni Salad

4 Reviews
From: EatingWell Magazine July/August 2011

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 12 servings

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  • 3 cups whole-wheat elbow noodles (14- to 16-ounce package)
  • 3/4 cup low-fat mayonnaise
  • 3/4 cup reduced-fat sour cream
  • 2 teaspoons sugar
  • 1 teaspoon salt
  • 3/4 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
  • 3/4 cup frozen (thawed) edamame
  • 1/3 cup shredded mild Cheddar cheese
  • 3 stalks celery, finely chopped

Preparation

  • Active

  • Ready In

  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.

Nutrition information

  • Serving size: about 1 cup
  • Per serving: 291 calories; 7 g fat(2 g sat); 5 g fiber; 48 g carbohydrates; 10 g protein; 129 mcg folate; 13 mg cholesterol; 4 g sugars; 1 g added sugars; 2987 IU vitamin A; 4 mg vitamin C; 78 mg calcium; 2 mg iron; 374 mg sodium; 243 mg potassium
  • Nutrition Bonus: Vitamin A (60% daily value)
  • Carbohydrate Servings: 3
  • Exchanges: 1 1/2 starch, 1 vegetable, 1 fat

Reviews 4

July 26, 2014
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By: EatingWell User
Very tasty and fresh Great recipe. I ran out of seasoning, so I used about 2 tsp of Old Bay which worked out well and added a bit of a kick. Threw all the veggies into the food processor to make the salad come together quickly. It made enough to feed 10 people as a side, and we're still eating it a week later... Pros: easy, tasty, light Cons: made too much
May 25, 2013
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By: EatingWell User
Everyone Enjoyed It I made this for a family gathering and it turned out great. To save time, I bought matchstick cut carrots and did not use onion. So it was a simple and fresh flavor. I substituted plain yogurt for half the sour cream and added about a tablespoon of Dijon mustard. I will be making this again and trying different fresh vegetables each time. Pros: Light, Delicious
July 02, 2012
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By: EatingWell User
Needs something... Pretty good but a little bland. I skipped the cheddar on top - not a fan of the cheddar/mayo combo so it wasn't worth the extra calories. Maybe a little dijon stirred into the dressing would help - I'll try that next time. Capers would probably help it as well. Just needs a little tartness, brininess, and/or spiciness (Sriracha maye?) in my opinion.
August 02, 2011
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By: Erin McCormick
Delicious, lighter macaroni salad This is the perfect dish to bring to a summer potluck or picnic. I love the inclusion of cheese and the ingredients that make this a healthier, lighter option for a picnic salad. Definitely will be making this one again! Pros: Easy to make, crowd pleaser, creamy Cons: Nothing!

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