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Macaroni Salad

Macaroni Salad
This Recipe Is:

WebMD Recipe

  • 1 pound
    elbow macaroni (use whole-grain blend pasta to boost the fiber)
  • 1 1/4 cup
    frozen petite peas, partially thawed or lightly cooked, shelled edamame (green soybeans)
  • celery stalks, thinly sliced
  • scallions or green onions, white and part of green, thinly sliced diagonally
  • 6 ounces
    lean ham, cut into 1/4-inch dice (optional)
  • 3/4 cup
    light mayonnaise
  • 3/4 cup
    fat-free sour cream (or use light sour cream)
  • 1 teaspoon
    white wine vinegar (or use rice wine or cider vinegar)
  • 1 teaspoon
  • 1/4 teaspoon
    ground nutmeg
  • 1/4 teaspoon
    freshly ground salt (optional)
    freshly ground pepper, to taste
  1. Bring a large pot of water to a rolling boil. Add macaroni and cook until al dente (7-8 minutes). Drain in colander and rinse with cold water. Transfer noodles to a large bowl. Cover the bowl with plastic wrap or a lid and refrigerate until completely cool.
  2.  Add peas or edamame, sliced celery, scallions, and ham (if desired) and toss to blend.
  3.  In small bowl or 4-cup measure, whisk together light mayonnaise, sour cream, vinegar, sugar, nutmeg, and 1/4 teaspoon salt (if desired). Spoon over macaroni mixture and stir to blend. Season with pepper to taste. Cover bowl and refrigerate until ready to serve.
Nutritional Information

Makes: 10 servings
  • Calories254
  • Protein10 g
  • Carbohydrates42 g
    • Dietary fiber2.5 g
  • Fat5 g
    • Saturated fat1.5 g
  • Cholesterol6 mg
  • Sodium132 mg
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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