Ingredients:
2 cups whole wheat elbow macaroni
1/2 cup fat-free mayonnaise
1/4 cup nonfat sour cream
1/4 cup dill pickles, sliced
1/4 teaspoon onion powder
1/2 cup diced celery
1 cup red peppers, chopped
1/2 cup frozen peas and carrots
1/2 cup shredded fat-free cheddar cheese
1/2 cup scallions, chopped
Directions:
Cook macaroni according to package directions without added salt or fat. Drain and rinse with cold water; drain again.
Meanwhile, to make dressing, combine mayo, sour cream, pickles and onion powder in a small bowl; mix well.
Combine macaroni, celery, pepper, peas and carrots, cheese and scallions in a large mixing bowl. Pour dressing over macaroni salad; toss lightly to coat. Cover and chill for a least 2 hours.
1/2 cup per serving.
Servings: 12
Time preparation: 15 min.
Time total: 25 min.