Classic Macaroni Salad III

A refreshingly light take on an all-time favorite. It's perfect for a fast weeknight dinner or festive weekend barbecue.


8 servings


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


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 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.

Estimated Time

Preparation/Total Time: 30 minutes

Nutritional Information

Amount per serving (3/4 cup): Calories 111, Fat 2 g (Trace Saturated Fat), Cholesterol 30 mg, Sodium 362 mg, Carbohydrate 20 g, Fiber 2 g, Protein 4 g. Diabetic Exchange: 1 1/2 Starch

Recipe Courtesy Of

Dorothy Bayes, Sardis, Ohio

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