Macaroni Salad

I continue to look for summer comfort foods that I can modify or create to enjoy without the guilt or deprivation. As a Hawaiian by birth, we love our macaroni salad (along with 2 scoops of rice and many other delicious food items). Here is my take on macaroni salad without the guilt!

Macaroni Salad

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1 pound elbow macaroni

1 cup Best Foods Low Fat Mayonnaise (16 T = 16 grams fat + 240 calories)

1 celery rib, finely chopped

3 hard boiled eggs, peeled and finely chopped

1/4 cup minced sweet pickles

1/4 cup minced fresh parsley

1/4 cup fresh lemon juice

3 T minced red onion

2 t dijon mustard

salt and pepper

Cook the macaroni in 4 quarts boiling water, seasoned with 1 T salt, about 2 minutes past al dente (to firm up cold to the right texture). Drain and rinse the macaroni until cool, shaking out any excess water. Spread evenly over paper towels on a baking sheet to dry for approximately 3 minutes. Cover with another layer of paper towels and roll the macaroni around to blot away any remaining moisture.

Toss the macaroni with the remaining ingredients and season with salt and pepper to taste. Cover and refridgerate for at least one hour before serving.

If making ahead, before serving freshen the salad with a spoonful of mayonnaise and a squeeze of lemon juice. Season with salt and pepper to taste.

Enjoy without the guilt!

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