Classic Midwestern Macaroni Salad
2
Points®
Total time: 25 min • Prep: 15 min • Cook: 10 min • Serves: 12 • Difficulty: Easy
Take this old favorite on your next picnic. Or toss in a can of water-packed tuna for a satisfying take-to-work lunch.
Ingredients
Uncooked whole wheat elbow macaroni
2 cup(s)
Fat free mayonnaise
½ cup(s)
Fat free sour cream
¼ cup(s)
Unsweetened dill pickle
¼ cup(s), diced
Onion powder
¼ tsp
Celery
1 rib(s), medium, diced
Red bell pepper
1 small, chopped
Cooked frozen peas and carrots
½ cup(s)
Shredded fat free Cheddar cheese
½ cup(s)
Scallions
3 medium, chopped
Instructions
1
Cook macaroni according to package directions without added fat. Drain and rinse with cold water; drain again.
2
Meanwhile, to make dressing, in a small bowl, combine mayonnaise, sour cream, pickles and onion powder; mix well.
3
In a large mixing bowl, combine macaroni, celery, pepper, peas and carrots, cheese and scallions. Pour dressing over macaroni salad; toss lightly to coat. Cover and chill for at least 2 hours. Season to taste with salt and pepper, if desired.
4
Serving size: about 1/2 cup
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