Classic Macaroni Salad
8 oz. uncooked small elbow macaroni (4 cups cooked)
1 C. low-fat mayonnaise
2 Tbsp. Cider vinegar
1 tsp. Granulated sugar
2 tsp. Prepared mustard
1/4 tsp. Celery seed
1/2 tsp. Salt (optional)
1/8 tsp. Ground black pepper
1 C. (4 oz.) diced reduced-fat cheddar cheese
1 C. cooked green peas
1 C. sliced or diced celery
1/2 C. sliced scallions, including green tops
1/4 C. chopped sweet pickle
1/4 C. sliced radishes
Cook macaroni according to package directions; drain. Pour cold water over macaroni; let stand while preparing salad. In small bowl, combine mayonnaise, vinegar, sugar, mustard, celery seed, salt (if desired), and pepper. Drain cooked macaroni well.
In large salad bowl, combine macaroni, cheese, peas, celery, scallions, pickle, and radishes. Pour mayonnaise mixture over macaroni mixture; toss to blend. Serve immediately, or cover and refrigerate until ready to serve. Makes 8 servings.
They'll come back asking for more of this crowd pleaser! You can reduce the fat and calories further with no-fat mayonnaise.
Per Serving: 254 calories, 11 g. fat, 9 g. protein, 183 mg sodium, 20 mg cholesterol
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