Lower Fat Amish Macaroni Salad

Peas and eggs make this really tasty.

Step: 1

Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain and set aside to cool.

Step: 2

Stir eggs, celery, and peas together in a large bowl. Whisk low fat mayonnaise, yellow mustard, sugar, vinegar, celery seed, and salt in a separate bowl, dissolving the sugar. Pour dressing over vegetables and stir in macaroni until thoroughly coated with dressing. Cover and refrigerate at least 2 hours before serving.

Per Serving: 228 calories; protein 6.7g; carbohydrates 38.4g; fat 5.1g; cholesterol 70.7mg; sodium 560.4mg.

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