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Macaroni Salad

Macaroni Salad

Cooking Light AUGUST 1997

  • 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)

Preparation

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

Nutritional Information

Amount per serving
  • Calories: 229
  • Calories from fat: 29%
  • Fat: 7.5g
  • Saturated fat: 0.7g
  • Monounsaturated fat: 0.3g
  • Polyunsaturated fat: 2g
  • Protein: 9.9g
  • Carbohydrate: 28.8g
  • Fiber: 1.9g
  • Cholesterol: 15mg
  • Iron: 1.8mg
  • Sodium: 203mg
  • Calcium: 123mg
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Macaroni Salad recipe

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