Simple Macaroni Salad


Simple Macaroni Salad

Simple Macaroni Salad
1 Hr
15 Min

Here's a healthy macaroni salad recipe that's worthy of making it to every potluck you've got planned this year. It's simple, it's tasty, and it's ready to impress. What's even more fun is listening to people rave about it without 'em ever knowing that our Simple Macaroni Salad is a diabetic recipe!

What You'll Need

  • 1/4 cup light mayonnaise
  • 1/4 cup reduced-fat sour cream
  • 1 teaspoon yellow mustard
  • 1 tablespoon apple cider vinegar
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 (12-ounce) box whole wheat spirals or elbow macaroni, cooked according to package directions, drained and rinsed
  • 1/2 cup chopped red bell pepper
  • 1/2 cup chopped scallion
  • 1/2 cup chopped celery

What to Do

  1. In a small bowl, combine mayonnaise, sour cream, mustard, vinegar, salt, and pepper; mix well.
  2. In a large bowl, combine pasta, bell pepper, scallion, and celery. Add dressing to pasta; toss until evenly coated.
  3. Refrigerate 1 hour before serving.

Nutritional InformationShow More

Servings Per Recipe: 6

  • Amount Per Serving % Daily Value *
  • Calories 164
  • Calories from Fat 47
  • Total Fat 5.2g 8 %
  • Saturated Fat 1.3g 7 %
  • Trans Fat 0.0g 0 %
  • Protein 5.6g 11 %
  • Amount Per Serving % Daily Value *
  • Cholesterol 6.8mg 2 %
  • Sodium 189mg 8 %
  • Total Carbohydrates 24g 8 %
  • Dietary Fiber 0.7g 3 %
  • Sugars 1.8g 0 %

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What is the amount of each serving?

This is a wonderful recipe for macaroni salad! Adding some leftover cooked ham or chicken makes a nice meal during the summer months. Rachel

Macaroni salad has always been one of my go to recipes for years, especially in the warmer months. (Though I have been known to whip up a batch in the winter!) My problem now that I have diabetes is having to choose the low fat ingredients. I find most low fat versions are too sweet for my palate. Would it make a huge difference in this recipe if I use homemade or a little regular mayonaise in it?

Using real mayo will certainly change the nutritional info (adding more fat, calories, etc), and will depend on what kind of mayo you use and how much. We suggest using a calorie counter (like to help you calculate any changes made to a recipe.

I love pasta salad. I recently bought a box at the store, but did not really look at the nutrition label. It is still on a shelf in my pantry because I finally looked at it and it has way too much sodium and fat. I will have to try this.

Pasta salad doesn't come in boxes. Your must be referring to a dry mix that you cook and prepare. Of course, it's loaded with sodium. And why are you keeping it if you can't eat it? Although I applaud you for wanting to try this recipe, your comment here really doesn't make sense.

Celery seeds are really good in this.

The only change I made was thinning the mayo dressing with a little water. It's creamier, spreads easier, and you need less. It stays creamy, too, and doesn't thicken and glop up. I also use Dreamfield's low glycemic index pasta.


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