Macaroni Salad Recipe

Total Time Prep/Total Time: 30 min.

Yield 8 servings

You'll swear off the stuff from the deli case after making this macaroni salad recipe. It's a light, creamy version of the picnic classic.

Ingredients

2 cups uncooked elbow macaroni
1 cup fat-free mayonnaise
2 tablespoons sweet pickle relish
2 teaspoons sugar
3/4 teaspoon ground mustard
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 cup chopped celery
1/3 cup chopped carrot
1/4 cup chopped onion
1 hard-boiled large egg, chopped
Dash paprika

Directions

Cook macaroni according to package directions; drain and rinse with cold water. Cool completely.
For dressing, in a small bowl, combine the mayonnaise, pickle relish, sugar, mustard, salt and pepper. In a large bowl, combine the macaroni, celery, carrot and onion. Add dressing and toss gently to coat.
Refrigerate until serving. Garnish with egg and paprika.

Nutrition Facts

3/4 cup: 115 calories, 2g fat (0 saturated fat), 27mg cholesterol, 362mg sodium, 21g carbohydrate (6g sugars, 2g fiber), 4g protein. Diabetic Exchanges: 1-1/2 starch.

This macaroni salad recipe is a refreshingly light take on an all-time favorite. It's perfect for a fast weeknight dinner or a festive weekend barbecue. —Dorothy Bayes, Sardis, Ohio

Recipe Creator