Lower Fat Amish Macaroni Salad

1 (12 ounce) package elbow macaroni

4 hard-cooked eggs, chopped

3 stalks celery, minced

1 (6 ounce) package frozen peas, thawed

2 cups low fat mayonnaise (such as Hellmann s® Low Fat)

3 tablespoons prepared yellow mustard

¼ cup white sugar

2 teaspoons white vinegar

¾ teaspoon celery seed

½ teaspoon salt

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.