Macaroni Salad


What's This?
Serving size 12
Prep Time
Total Time


3 cup whole-wheat elbow noodles (14- to 16-ounce package)¾ cup low-fat mayonnaise¾ cup reduced-fat sour cream2 tsp sugar1 tsp salt¾ tsp celery seed freshly ground pepper to taste3 celery stalks, finely chopped3 carrots, shredded1 small Vidalia or other sweet onion, finely chopped1 cup baby spinach, chopped¾ cup frozen (thawed) edamame⅓ cup shredded mild cheddar cheese


1. 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.

2. Combine mayonnaise, sour cream, sugar, salt, celery seed and pepper in a small bowl.

3. When the noodles have cooled, add celery, carrots, onion, spinach, edamame and the mayonnaise mixture; stir well to combine.

4. 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.

To Make Ahead: Cover and refrigerate for up to 3 days.

Nutrition Facts

Provided by: EatingWell

Per Single Serving / Serves 12 Total

  • Calories 190
  • Calories from fat 63
  • Total Fat 7gm 11%
  • Sodium 366mg 15%
  • Total Carbohydrates 28gm 9%
  • Fiber 3gm 12%
  • Protein 7gm
  • Cholesterol 13mg 4%

Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Tags: Side Dish, Dinner, Healthy, High Fiber, Kid-Friendly, Low Cholesterol, Low Fat, Vegetarian, Cheese, Vegetable, American, Easy, Fall, Spring, Summer, Picnic, Fourth of July

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