Macaroni Salad

Kitchen Tested
  • Yield 12 servings

A low-fat pasta salad that serves a crowd.


1 (8-ounce) package small macaroni shells
1/2 cup chopped celery
3 large hard-boiled eggs, whites only, chopped
1/2 cup chopped red onion
1/3 cup nonfat Italina dressing
Salt and pepper to taste
1/2 cup dill pickle relish
1/4 cup nonfat mayonnaise
1 teaspoon Dijon mustard


  1. Cook the macaroni shells according to package directions, omitting the oil and salt. Drain and set aside.
  2. In a large bowl, combine the cooled macaroni, celery, egg whites, and onion. Add the Italian dressing and salt and pepper.
  3. In another small bowl, mix the pickle relish, mayonnaise, and mustard together. Add the macaroni mixture and toss gently but well. Chill before serving.



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