Peas and eggs make this really tasty.
Ingredients
- 1 (12 ounce) package elbow macaroni
- 4 hard-cooked eggs, chopped
- 3 stalks celery, minced
- 1 (6 ounce) package frozen peas, thawed
- 2 cups low fat mayonnaise (such as Hellmann's® Low Fat)
- 3 tablespoons prepared yellow mustard
- ¼ cup white sugar
- 2 teaspoons white vinegar
- ¾ teaspoon celery seed
- ½ teaspoon salt
Directions
Step 1
Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain and set aside to cool.
Step 2
Stir eggs, celery, and peas together in a large bowl. Whisk low fat mayonnaise, yellow mustard, sugar, vinegar, celery seed, and salt in a separate bowl, dissolving the sugar. Pour dressing over vegetables and stir in macaroni until thoroughly coated with dressing. Cover and refrigerate at least 2 hours before serving.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 12 | |
Calories 228 | |
% Daily Value * | |
Total Fat5g | 7% |
Saturated Fat1g | 3% |
Cholesterol71mg | 24% |
Sodium560mg | 24% |
Total Carbohydrate38g | 14% |
Dietary Fiber2g | 6% |
Total Sugars14g | |
Protein7g | |
Vitamin C3mg | 15% |
Calcium26mg | 2% |
Iron2mg | 8% |
Potassium138mg | 3% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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