Lower Fat Amish Macaroni Salad Recipe - Allrecipes.com
Lower Fat Amish Macaroni Salad Recipe
  • READY IN ABOUT 3 hrs

Lower Fat Amish Macaroni Salad

Recipe by  

"Peas and eggs make this really tasty."

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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings
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  • PREP

    15 mins
  • COOK

    10 mins
  • READY IN

    2 hrs 55 mins

Directions

  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.
  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.
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Reviews More Reviews

Aug 12, 2012

We loved this macaroni salad, but I did use slightly less sugar (3 tbsp) than called for and added a bit of onion into the mix. I mistakenly boiled a full 16oz. box of macaroni but there was plenty of dressing for the full amount. It is very tasty Lorilynn, thanks for sharing!

 
Jun 10, 2012

great dressing for this mac and pea salad!! Thou I didn't use the low fat mayo ... used reg. Hellmans. I added a few extras ... chopped roasted red pepper, chopped sun dried tomatoes, sliced black olives, chopped green onions and sunflower seeds. The dressing combined well with all the added stuff! Was looking for the "perfect" dressing for a mac salad and this is it!!!!

 
Jan 11, 2013

I have made this salad twice now in a week and both times I halved the recipe and added about 3 three green onions and half a small red pepper finely diced. I weighed the dry macaroni to make sure I cooked 6 ounces. The first time I made it I added the dressing while the macaroni was still warm and it soaked up the dressing making the salad too dry. The second time I let the macaroni cool completely and the end result was a much moister salad. DH and I have both thoroughly enjoyed this salad and I will be making it again. I think the peas make the salad. BTW for the peas I just dump the frozen peas in the colander when I start cooking the pasta and then dump the cooked pasta and water on top of the peas. That makes the peas the perfect texture for us. Thanks!

 
Sep 02, 2012

Made as written very good. To elevate it a bit my husband added some white pepper and lemon pepper seasoning. Will definitely make again. Thanks.

 
Aug 25, 2012

Great recipe! Without the sugar. Use Miracle Whip, which is sweeter than mayo, instead of added sugar.

 
May 18, 2012

Nice change from the regular macaroni salad. Thanks for the recipe.

 
Jan 11, 2013

Recipe Group Selection: 05, January 2013 ~ I made this macaroni salad, knowing that it would be tough to receive a 5-star rating from my family. Macaroni salad is the one item that I make that is my DH “favorite” thing I make. That being said, he and my son did enjoy this recipe. I knew I would enjoy it and really liked the addition of peas in this salad. My changes were the pasta choice and the addition of diced onion. I had a bag of beer stein pasta shapes to use up and we like the taste of onion with pasta. This is a very good recipe and I wouldn’t hesitate to make it again. For me, the peas added a lot to this salad. Thanks Lorilynn for sharing your recipe. I was excited to see your recipe become our choice for this week’s Recipe Group selection. I served this with a ’Grilled Pastrami and Swiss Sandwich’, a personal recipe from AR. We had a great dinner!

 
Jan 09, 2013

I halved the recipe and added 2 green onions. There was plenty of dressing to cover the macaroni and still was enough 2 hours later when I stirred it up and ate it. This is a delicious macaroni salad, and I will definitely use this recipe again.

 

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Nutrition

  • Calories
  • 228 kcal
  • 11%
  • Carbohydrates
  • 38.4 g
  • 12%
  • Cholesterol
  • 71 mg
  • 24%
  • Fat
  • 5.1 g
  • 8%
  • Fiber
  • 1.8 g
  • 7%
  • Protein
  • 6.7 g
  • 13%
  • Sodium
  • 560 mg
  • 22%

* Percent Daily Values are based on a 2,000 calorie diet.

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