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    Macaroni Salad


    • 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)
    • 3 celery stalks, thinly sliced
    • 4 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 sugar
    • 1/4 teaspoon ground nutmeg
    • 1/4 teaspoon freshly ground salt (optional)
    • freshly ground pepper, to taste


    Step 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.
    Step 2
     Add peas or edamame, sliced celery, scallions, and ham (if desired) and toss to blend.
    Step 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.

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