Lower Fat Amish Macaroni Salad

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.