Macaroni Salad

recipe

Yield:

8 servings (serving size: 1 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 229
Caloriesfromfat 29 %
Fat 7.5 g
Satfat 0.7 g
Monofat 0.3 g
Polyfat 2 g
Protein 9.9 g
Carbohydrate 28.8 g
Fiber 1.9 g
Cholesterol 15 mg
Iron 1.8 mg
Sodium 203 mg
Calcium 123 mg

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)

Preparation

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

Note:

August 1997
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