Cooking Light magazine's Macaroni Salad Recipe

Ingredients
<br>- 2/3 cup low-fat sour cream
<br>- 1/3 cup light mayonnaise
<br>- 2 tablespoons chopped fresh parsley
<br>- 2 tablespoons sweet pickle relish
<br>- 1 tablespoon spicy brown mustard
<br>- 1/4 teaspoon white pepper
<br>- 4 cups cooked elbow macaroni (about 8 ounces uncooked pasta)
<br>- 1 cup sliced green onions
<br>- 1 cup frozen green peas, thawed
<br>- 3/4 cup diced reduced-fat sharp Cheddar cheese
<br>- 1/2 cup diced carrot
<br>- 1/2 cup diced green bell pepper
<br>- 1/2 cup sliced celery
<br>- 1/2 cup diced lean ham
<br><p></p>Directions
<br>step 1: Combine first 6 ingredients in a large bowl; stir well. Add macaroni and remaining ingredients; toss well to coat. Cover and chill.
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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 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

Directions
step 1: Combine first 6 ingredients in a large bowl; stir well. Add macaroni and remaining ingredients; toss well to coat. Cover and chill.

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