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    Macaroni Salad


    Source of Recipe


    Source: Cooking Light magazine

    List of Ingredients




    2/3 cup low-fat sour cream

    1/3 cup light mayonnaise

    2 tablespoons chopped fresh parsley

    2 tablespoons sweet pickle relish

    1 tablespoon spicy brown mustard

    1/4 teaspoon white pepper

    4 cups cooked elbow macaroni (about 8 ounces uncooked pasta)

    1 cup sliced green onions

    1 cup frozen green peas, thawed

    3/4 cup (3 ounces) diced reduced-fat sharp cheddar cheese

    1/2 cup diced carrot

    1/2 cup diced green bell pepper

    1/2 cup sliced celery

    1/2 cup diced lean ham (about 2 ounces)

    Recipe



    Combine first 6 ingredients in a large bowl; stir well. Add macaroni and remaining ingredients; toss well to coat. Cover and chill.


    Serving size: 1 cup
 

 

 

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