- 2 cups uncooked elbow macaroni
- 1 cup fat-free mayonnaise
- 2 tablespoons sweet pickle relish
- Sugar substitute equivalent to 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-cooked egg, sliced
- Dash paprika
¾ cup equals 111 calories, 2 g fat (trace saturated fat), 30 mg cholesterol, 362 mg sodium, 20 g carbohydrate, 2 g fiber, 4 g protein. Diabetic Exchange: 1-½ starch. Originally published as Classic Macaroni Salad in Light & Tasty June/July 2005, p22
Cook macaroni according to package directions; drain and rinse with cold water. Cool completely.
For the dressing, in a small bowl, combine the mayonnaise, pickle relish, sugar substitute, 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. Yield: 8 servings.
YIELD: 8 servings | PREP TIME: 30 min