Description
Peas and eggs make this really tasty.
Ingredients
- 1 (12 ounce) package elbow macaroni
- 4 hard-cooked eggs, chopped
- 3 stalks celery, minced
- 1 (6 ounce) package frozen peas, thawed
- 2 cups low fat mayonnaise (such as Hellmann’s® Low Fat)
- 3 tablespoons prepared yellow mustard
- ¼ cup white sugar
- 2 teaspoons white vinegar
- ¾ teaspoon celery seed
- ½ teaspoon salt
Instructions
- Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water
- stirring occasionally until cooked through but firm to the bite
- 8 minutes. Drain and set aside to cool.
- Stir eggs
- celery
- and peas together in a large bowl. Whisk low fat mayonnaise
- yellow mustard
- sugar
- vinegar
- celery seed
- and salt in a separate bowl
- dissolving the sugar. Pour dressing over vegetables and stir in macaroni until thoroughly coated with dressing. Cover and refrigerate at least 2 hours before serving.
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 2 hrs 55 mins
Servings: 12