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Macaroni Salad

Yield 8 servings (serving size: 1 cup)

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)

Nutrition 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

How to Make It

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