Macaroni Salad
| Yield: | 8 Servings |
| Categories: | Pasta, Salads |
| 2/3 | c | Low-fat sour cream |
| 1/3 | c | Light mayonnaise |
| 2 | tb | Chopped fresh parsley |
| 2 | tb | Sweet pickle relish |
| 1 | tb | Spicy brown mustard |
| 1/4 | ts | White pepper |
| 4 | c | Cooked elbow macaroni (about 8 ounces uncooked pasta) |
| 1 | c | Sliced green onions |
| 1 | c | Frozen green peas; thawed |
| 3/4 | c | (3 ounces) diced reduced-fat sharp cheddar cheese |
| 1/2 | c | Diced carrot |
| 1/2 | c | Diced green bell pepper |
| 1/2 | c | Sliced celery |
| 1/2 | c | Diced lean ham (about 2 ounces) |
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