Macaroni Salad

Fitness Expert

A delicious elbow macaroni salad recipe for the family to enjoy.


  • 1 pound elbow macaroni
  • 1 1/4 cups partially thawed frozen petite peas or lightly cooked, shelled edamame (green soybeans)
  • 3 celery stalks, thinly sliced
  • 4 scallions or green onions, white and part of green, thinly sliced diagonally
  • 6 ounces lean ham, cut into 1/4-inch dice
  • 3/4 cup light mayonnaise
  • 3/4 cup fat-free sour cream or light sour cream
  • 1 teaspoon white wine vinegar
  • 1 teaspoon sugar
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon freshly ground salt
  • Freshly ground pepper to taste


  1. Bring a large pot of water to a rolling boil. Add macaroni and cook until al dente (7-8 minutes).
  2. Drain in colander and rinse with cold water.
  3. Transfer noodles to a large bowl.
  4. Cover the bowl with plastic wrap or a lid and refrigerate until completely cool.
  5. Add peas or edamame, sliced celery, scallions, and ham and toss to blend.
  6. In small bowl or 4-cup measure, whisk together light mayonnaise, sour cream, vinegar, sugar, nutmeg, and 1/4 teaspoon salt.
  7. Spoon over macaroni mixture and stir to blend.
  8. Season with pepper to taste.
  9. Cover bowl and refrigerate until ready to serve.

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