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Classic Macaroni Salad Recipe

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From Sardis, Ohio, Dorothy Bayes sends this refreshingly light take on an all-time favorite. It's perfect for a fast weeknight dinner or festive weekend barbecue.

This recipe is:

Healthy

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8 Servings
Prep/Total Time: 30 min.

Ingredients

2 cups uncooked elbow macaroni
1 cup fat-free mayonnaise
2 tablespoons sweet pickle relish
Sugar substitute equivalent to 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-cooked egg, sliced
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 substitute, 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. Yield: 8 servings.

Nutritional Analysis: 3/4 cup equals 111 calories, 2 g fat (trace saturated fat), 30 mg cholesterol, 362 mg sodium, 20 g carbohydrate, 2 g fiber, 4 g protein. Diabetic Exchange: 1-1/2 starch.

Classic Macaroni Salad published in Light & Tasty June/July 2005, p22

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