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Summer Macaroni Salad




Source of Recipe


JoAnna M. Lund






Recipe Introduction


Can you ever get enough easy macaroni salads? This is a perfect side dish to go with just about any backyard cookout.
Serves 4 (2/3 cup)





List of Ingredients



• 1 1/2 cups cooked elbow macaroni
  
• 1/2 cup frozen peas
  
• 3/4 cup shredded Kraft reduced-fat Chedder cheese (3 ounces)
  
• 1/4 cup Kraft fat-free mayonnaise
  
• 1/4 cup sweet pickle relish
  
• 1 teaspoon dried onion flakes
  
• 1/4 teaspoon black pepper
  






Instructions



1. In a large bowl, combine macaroni, peas and Chedder cheese. Add mayonnaise, pickle relish, onion flakes and black pepper. Mix well to combine. Cover and refrigerate at least 30 minutes or until ready to serve. Gently stir again just before serving.
   






Final Comments


HINT: 1) 1 1/4 cups uncooked macaroni usually cooks to about 1 1/2 cups.
2) Thaw peas in a colander with a 1-minute hot water rinse.

Each serving equals:
HE: 1 Bread, 1 Protein, 1/4 Slider, 5 Optional Calories
*************************************************************
129 Calories, 1gm Fat, 5gm Protein, 25gm Carbohydrate,
257mg Sodium, 2gm Fiber
*************************************************************
DIABETIC: 1 1/2 Starch, 1/2 Protein

"Healthy Exchanges Food Newsletter July 1995, pg. 6."