2 cups macaroni2 eggs2 tablespoons chopped dill pickles3/4 cup chopped celery2 tablespoons thinly sliced green onion3/4 cup fat free Italian-style dressingsalt and pepper to tasteIn a pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain. Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop. In a large bowl, combine the pasta, eggs, pickles, celery and green onions. Pour dressing over salad and toss to coat. Season with salt and pepper to taste; serve chilled.
Amount Per Serving Calories: 205 | Total Fat: 2.3g | Cholesterol: 71mg Powered by ESHA Nutrient Database
Servings Per Recipe: 6
Amount Per Serving
Calories: 205
Total Fat: 2.3g
Cholesterol: 71mg
Sodium: 386mg
Total Carbs: 38.5g
Dietary Fiber: 2.1g
Protein: 6.7g
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