Classic midwestern macaroni salad
Uncooked whole wheat elbow macaroni
Fat free mayonnaise
Fat free sour cream
Unsweetened dill pickle(s)
¼ cup(s), diced
1 rib(s), medium, diced
Sweet red pepper(s)
1 small, chopped
Cooked frozen peas and carrots
Shredded fat-free Cheddar cheese
3 medium, chopped
- Cook macaroni according to package directions without added fat. Drain and rinse with cold water; drain again.
- Meanwhile, to make dressing, in a small bowl, combine mayonnaise, sour cream, pickles and onion powder; mix well.
- In a large mixing bowl, combine macaroni, celery, pepper, peas and carrots, cheese and scallions. Pour dressing over macaroni salad; toss lightly to coat. Cover and chill for at least 2 hours. Season to taste with salt and pepper, if desired. Yields about 1/2 cup per serving.