Macaroni Salad

Ingredients 12 servings
3 cups whole-wheat elbow noodles (14- to 16-ounce package)
3/4 cup low-fat mayonnaise
3/4 cup reduced-fat sour cream
2 teaspoons sugar
1 teaspoon salt
3/4 teaspoon celery seedFreshly ground pepper to taste
3 carrots, shredded
1 small Vidalia or other sweet onion, finely chopped
1 cup baby spinach, chopped
3/4 cup frozen (thawed) edamame
1/3 cup shredded mild Cheddar cheese
3 stalks celery, finely chopped

Preparation
1. Cook noodles in a large pot of boiling water until tender, 8 to 10 minutes or according to package directions. Drain. Transfer to a large bowl to cool for at least 15 minutes.
2. 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.
3. 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.