Mom’s Macaroni Salad

Prep Time: 5 minutes

Cooking Time: 30 minutes

Yield: 6 servings

Related recipes: Celery, Cucumbers, Delicious Living Magazine, Egg-Free, Herbs, Low-Fat, Onions, Pasta, Salads, Summer, Vegetarian

This recipe replaces regular mayonnaise with an egg-free, light canola mayonnaise. Remember, if you’re allergic to eggs or anything else, you must check the ingredients on your replacements, as many seemingly safe foods can contain small amounts of the allergen. You may substitute any egg-free macaroni product for the elbow noodles called for in this salad.

Ingredients

2 cups (150g) egg-free elbow noodles

1 stalk celery, chopped

1/2 cucumber, chopped

1/3 cup (80g) egg-free, light canola mayonnaise

1 tsp (1g) dry parsley

1/4 tsp (1g) onion powder

1/2 tsp (2g) celery seed

Salt and pepper to taste

Directions

Cook noodles according to package instructions. Drain and rinse under cold water until cool, and place in a mixing bowl.

Mix in the celery and cucumber. Add the mayonnaise and other ingredients and mix thoroughly. Serve cold.

Nutrition Facts
Calories: 166
Fat: 3g
% fat calories: 18%
Cholesterol: 0mg
Carbohydrate: 28g
Protein: 5g