I’ve never been a big fan of macaroni salads that are on the sweet side until I tried the macaroni salad at Sammy’s last week. What set it apart was the shredded cheese and radishes in it, and somehow it all worked. So I found a similar recipe online, and played with it a tiny bit to get the macaroni salad I wanted. If you want to lower calories and fat but not taste, use canola mayo instead of the regular low-fat. It has the same fat/calorie count as the low-fat, but tastes like the full fat variety.
Classic Macaroni Salad
adapted from recipe by NC Cooperative Extension
8 oz. uncooked small elbow macaroni (4 cups cooked)
1 C. low-fat mayonnaise
1 Tbsp. Cider vinegar
1 Tbsp. Granulated sugar
2 tsp. Prepared mustard
Dash of Celery seed
1/2 tsp. Salt (optional)
1/8 tsp. Ground black pepper
1 C. (4 oz.) diced reduced-fat cheddar cheese
1 C. cooked green peas
1 C. sliced or diced celery
1/2 C. sliced scallions, including green tops
1/4 C. chopped Kosher dill pickle
1/4 C. sliced radishes
Cook macaroni according to package directions; drain. Pour cold water over macaroni; let stand while preparing salad. In small bowl, combine mayonnaise, vinegar, sugar, mustard, celery seed, salt (if desired), and pepper. Drain cooked macaroni well.
In large salad bowl, combine macaroni, cheese, peas, celery, scallions, pickle, and radishes. Pour mayonnaise mixture over macaroni mixture; toss to blend. Serve immediately, or cover and refrigerate until ready to serve. Makes 8 servings.
Per serving: 254 cal, 11g fat, 9g pro, 183mg sod, 20mg chol