Description
You'll swear off the stuff from the deli case after making this macaroni salad recipe. It's a light, creamy version of the picnic classic.
Ingredients
- 2 cups uncooked elbow macaroni
- 1 cup fat-free mayonnaise
- 2 tablespoons sweet pickle relish
- 2 teaspoons sugar
- 3/4 teaspoon ground mustard
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1/2 cup chopped celery
- 1/3 cup chopped carrot
- 1/4 cup chopped onion
- 1 hard-boiled large egg, chopped
- dash paprika
Directions
- Cook macaroni according to package directions; drain and rinse with cold water. Cool completely.
- For dressing, in a small bowl, combine the mayonnaise, pickle relish, sugar, mustard, salt and pepper. In a large bowl, combine the macaroni, celery, carrot and onion. Add dressing and toss gently to coat.
- Refrigerate until serving. Garnish with egg and paprika.
