Macaroni salad low cal high fiber

16  ounces		cups whole-wheat elbow noodles
3/4  cup		low-fat mayonnaise
3/4  cup		reduced-fat sour cream
2  teaspoons		sugar
1  teaspoon		salt
3/4  teaspoon		celery seed
1  pinch		Freshly ground pepper to taste
3		stalks celery, finelies chopped
3  cups		carrots, shredded
1  cup		small Vidalia or other sweet onion, finely chopped
1  cup		baby spinach, chopped
3/4  cup		frozen (thawed) edamame
6  ounces		cooked and cleaned frozen shrimp
1/3  cup		swiss cheese winn dixie fine shedded

Tip: Click on the ingredient links to learn the nutritional information for all the Macaroni salad low cal high fiber ingredients. The serving size for any ingredient in Macaroni salad low cal high fiber may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Preparation

Cook noodles in a large pot of boiling water until tender, 8 to 10 minutes or according to package directions. Last two minutes add shrimp.
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.

Tips & Notes

Make Ahead Tip: Cover and refrigerate for up to 3 days.