Lower Fat Amish Macaroni Salad

Name: Lower Fat Amish Macaroni Salad
Total time: 175
Yield: 12
Ingredients: 1 (12 ounce) package elbow macaroni; 4 hard-cooked eggs, chopped; 3 stalks celery, minced; 1 (6 ounce) package frozen peas, thawed; 2 cups low fat mayonnaise (such as Hellmann's® Low Fat); 3 tablespoons prepared yellow mustard; ¼ cup white sugar; 2 teaspoons white vinegar; ¾ teaspoon celery seed; ½ teaspoon salt

Recipe by Allrecipes Member from allrecipes.com

Lunch 3 Hr. 55 Mins.

Ingredients

12 servings

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1 (12 ounce) package elbow macaroni
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4 hard-cooked eggs, chopped
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3 stalks celery, minced
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1 (6 ounce) package frozen peas, thawed
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2 cups low fat mayonnaise (such as Hellmann's® Low Fat)

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3 tablespoons prepared yellow mustard
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¼ cup white sugar
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2 teaspoons white vinegar
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¾ teaspoon celery seed
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½ teaspoon salt

Instructions

Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain and set aside to cool.
Stir eggs, celery, and peas together in a large bowl. Whisk low fat mayonnaise, yellow mustard, sugar, vinegar, celery seed, and salt in a separate bowl, dissolving the sugar. Pour dressing over vegetables and stir in macaroni until thoroughly coated with dressing. Cover and refrigerate at least 2 hours before serving.