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.

Macaroni Salad

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.

Recipe Nutrition:

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.)