The fourth of July signals fried chicken, apple pie, and, of course, homemade macaroni salad! Add 1 cup halved summer-ripe cherry tomatoes for festive color.
6 servings
3 cups cooked elbow macaroni, room temperature
½ cup each: frozen, thawed baby peas, chopped onion, celery, shredded carrot, red bell pepper
¼ cup sliced ripe or pimiento-stuffed olives
¾ cup fat-free mayonnaise
2 teaspoons yellow mustard
1 teaspoon sugar
Salt and pepper, to taste
1. Combine macaroni, vegetables, and olives in bowl. Mix in combined mayonnaise, mustard, and sugar; season to taste with salt and pepper.
Per Serving:
Calories: 152
% of calories from fat: 12
Fat (gm): 2.1
Saturated fat (gm): 0.3
Cholesterol (mg): 2.8
Sodium (mg): 357
Protein (gm): 4.5
Carbohydrate (gm): 29.8
Exchanges:
Milk: 0.0
Vegetable: 0.0
Fruit: 0.0
Bread: 2.0
Meat: 0.0
Fat: 0.0
45-MINUTE PREPARATION TIP: Begin cooking the macaroni before preparing the rest of the recipe; rinse macaroni in cold water to cool it quickly.