Summer Pasta Salad #2

Adapted from Country Women

  • 2 tbsp granulated sugar
  • 1 tsp unbleached flour
  • 5 tbsps water
  • 4 1/2 tsps apple cider vinegar
  • 5 ozs elbow macaroni, cooked
  • 3 tbsps light mayonnaise
  • 2 tsps yellow mustard
  • 3 whole hard-boiled eggs, chopped
  • 1 cup carrots, shredded
  • 1 stalk celery, chopped
  • 1/2 cup bell peppers, chopped
  • 1/2 cup onions, chopped
  • 1 tbsp parsley
  • 1 tsp salt
  • 1/8 tsp black pepper
In a large saucepan, combine sugar and flour; gradually stir in water and vinegar until smooth. Bring to a mixture to boil. Cook and stir for two minutes or until thickened. Cool mixture completely. In a mixing bowl, combine sugar-flour mixture, cooked macaroni, mayonnaise, and mustard. Add eggs, celery, bell peppers, onions, parsley, salt, and black pepper; toss to coat. Cover and refrigerate for several hours before serving.
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Posted: 7/30/2009
Salads & Dressings
Rated by 1 users (4.00)
WW Points* : 3.47
6 servings
Nutrition Facts
Servings Per Recipe 6
Amount Per Serving
Calories 177
Calories from Fat 37 (21%)
% Daily Value *
Total Fat 4g 6%
Saturated Fat 0.8g 4%
Monounsaturated Fat 1g
Polyunsaturated Fat 0.9g
Trans Fat 0g
Cholesterol 106g 35%
Sodium 527mg 22%
Potassium 0.6mg 0%
Total Carbohydrate25g 8%
Dietary Fiber 2g 8%
Sugars 8g
Protein 7g 8%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.