Lower Fat Amish Macaroni Salad

Lower Fat Amish Macaroni Salad

Peas and eggs make this really tasty.


  • 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(R) Low Fat)
  • 3 tablespoons prepared yellow mustard
  • 1/4 cup white sugar
  • 2 teaspoons white vinegar
  • 3/4 teaspoon celery seed
  • 1/2 teaspoon salt


  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.
  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.

Source : AllRecipes

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