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Ingredients
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4 cups whole wheat elbow macaroni
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1 cup mayonnaise
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⅓ cup white sugar
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¼ cup distilled white vinegar
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2 ½ tablespoons prepared yellow mustard
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1 ½ teaspoons salt
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½ teaspoon ground black pepper
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1 large onion, chopped
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1 green bell pepper, seeded and chopped
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1 red bell pepper, seeded and chopped
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2 stalks celery, chopped
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¼ cup grated carrot
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2 tablespoons chopped pimento peppers (Optional)
Directions
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Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and rinse under cold water.
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Mix together mayonnaise, sugar, vinegar, mustard, salt, and black pepper in a large bowl. Stir in macaroni, onion, bell peppers, celery, carrot, and pimento peppers until well combined. Cover and refrigerate for at least 4 hours or overnight before serving.
Editor's Note:
This recipe is a healthier version of Classic Macaroni Salad.
Nutrition Facts (per serving)
281 | Calories |
18g | Fat |
28g | Carbs |
4g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 10 | |
Calories 281 | |
% Daily Value * | |
Total Fat 18g | 23% |
Saturated Fat 3g | 14% |
Cholesterol 8mg | 3% |
Sodium 530mg | 23% |
Total Carbohydrate 28g | 10% |
Dietary Fiber 3g | 11% |
Total Sugars 9g | |
Protein 4g | 8% |
Vitamin C 28mg | 32% |
Calcium 24mg | 2% |
Iron 1mg | 7% |
Potassium 162mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.