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Macaroni Salad Recipe

Macaroni Salad Recipe


As Labor Day approaches, we wanted to share a healthy version of an iconic barbeque favorite; the macaroni salad.  In the past, do you usually pass on the macaroni salad because you are afraid of derailing your diet?  The great news is that we are providing you with a health version that you can enjoy this year! Our healthy macaroni salad recipe is a delicious way to celebrate the end of the summer.

You will find this simple and delicious version is packed with nutrients and robust with flavor!



3 cups whole-wheat elbow noodles (14- to 16-ounce package)

3/4 cup low-fat mayonnaise

3/4 cup reduced-fat sour cream

2 teaspoons sugar

1 teaspoon salt

3/4 teaspoon celery seed

Freshly ground pepper to taste

3 stalks celery, finely chopped

3 carrots, shredded

1 small Vidalia or other sweet onion, finely chopped

1 cup baby spinach, chopped

3/4 cup frozen (thawed) edamame

1/3 cup shredded mild Cheddar cheese


Cook noodles in a large pot of boiling water until tender, 8 to 10 minutes or according to package directions. Drain. Transfer to a large bowl to cool for at least 15 minutes.

Combine mayonnaise, sour cream, sugar, salt, celery seed and pepper in a small bowl.

When the noodles have cooled, add celery, carrots, onion, spinach, edamame and the mayonnaise mixture; stir well to combine.

Cover and refrigerate until cold, at least 2 hours. Taste and adjust seasoning with salt and pepper, if desired. Sprinkle with cheese just before serving.



Makes: 12 servings, about 1 cup each

Per serving: 7 g fat; 28 g carbohydrates; 7 g protein


So shock all your family and friends by indulging in this delicious meal and still staying on track!

Have a safe and healthy Labor Day!

Thank you for the opportunity

Team bodhi

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