Old-fashioned macaroni salad sometimes contains jarred pimientos, diced ham or pickle relish, but this version is simple and deliciously plain with fresh chopped celery, carrot and onion. A combination of low-fat mayo and sour cream lightens up the dressing, and whole-wheat elbow noodles, spinach and edamame add extra nutrients.
To make ahead, cover and refrigerate for up to three days.
Yield: 12 servings, about 1 cup each
Prep Time: 45 minutes
Total Time: 2 3/4 hours
3 cups whole-wheat elbow noodles (14- to 16-ounce package)
3/4 cup low-fat mayonnaise
3/4 cup reduced-fat sour cream
2 teaspoons sugar
1 teaspoon salt
3/4 teaspoon celery seed
Freshly ground pepper to taste
3 stalks celery, finely chopped
3 carrots, shredded
1 small Vidalia or other sweet onion, finely chopped
1 cup baby spinach, chopped
3/4 cup frozen (thawed) edamame
1/3 cup shredded mild Cheddar cheese
Cook noodles in a large pot of boiling water until tender, 8 to 10 minutes or according to package directions. Drain. Transfer to a large bowl to cool for at least 15 minutes.
Combine mayonnaise, sour cream, sugar, salt, celery seed and pepper in a small bowl.
When the noodles have cooled, add celery, carrots, onion, spinach, edamame and the mayonnaise mixture; stir well to combine.
Cover and refrigerate until cold, at least 2 hours. Taste and adjust seasoning with salt and pepper, if desired. Sprinkle with cheese just before serving.
Per serving: 190 calories; 7 g fat (2 g sat, 2 g mono); 13 mg cholesterol; 28 g carbohydrate; 1 g added sugars; 7 g protein; 3 g fiber; 366 mg sodium; 215 mg potassium
Nutrition Bonus: Vitamin A (60 percent daily value)
2 carbohydrate servings
Exchanges: 1 1/2 starch, 1 vegetable, 1 fat
(EatingWell is a magazine and website devoted to healthy eating as a way of life. Online at www.eatingwell.com.)